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The Microbiology of Meat and Poultry R G Board
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The Microbiology of Meat and Poultry
R G Board
Offering a review of the subject, this book covers: the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; and food safety and quality control. It is useful for microbiologists and technologists in the meat industry.
346 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de agosto de 1998 |
| ISBN13 | 9780751403985 |
| Editores | Chapman and Hall |
| Páginas | 346 |
| Dimensiones | 156 × 234 × 25 mm · 703 g |
| Lengua | Inglés |
| Editor | Board, R.j. |
| Editor | Davies, A.r. |
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