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101216 ||| eng |
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|a 9781847559821
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| 245 |
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|a Microbiology handbook
|h Elektronische Ressource
|b Meat
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| 250 |
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|a 2nd rev. ed
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| 260 |
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|a Cambridge
|b Royal Society of Chemistry
|c 2009
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| 300 |
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|a 312 p
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| 505 |
0 |
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|a Introduction-- Types of Meat Products-- HACCP-- Legislation-- Contacts-- Appendix: Pathogen Profile
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ZDB-1-RSE
|a RSC eBook Collection 1968-2009
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| 500 |
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|a Ebook. - Epublication based on: 9781905224661
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| 776 |
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|z 1847559824
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| 776 |
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|z 9781847559821
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| 856 |
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|u https://dx.doi.org/10.1039/9781847559821
|x Verlag
|3 Volltext
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| 082 |
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|a 540
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| 520 |
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|a 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
|