Microbiology handbook Meat
This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products
Bibliographic Details
| Format: | eBook
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| Language: | English |
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| Published: |
Cambridge
Royal Society of Chemistry
2009
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| Edition: | 2nd rev. ed |
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| Online Access: |
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| Collection: |
RSC eBook Collection 1968-2009
- Collection details see
MPG.ReNa
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