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Meat Microbiology
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Meat Microbiology

Engelsk
The past twenty years have seen dramatic changes in the processing, storage, distribution and packaging of meat and meat products, and consequently the important areas of its microbiology have also changed. The chapters may be roughly divided into: (i) Commodity chapters - carcass meat, poultry meat, processed meat, cured meat and by-products.
Redaktør
M. Brown
Opplag
Softcover reprint of the original 1st ed. 1982
ISBN
9789401198219
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
27.4.2012
Forlag
Springer
Antall sider
530