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Meat Microbiology
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Meat Microbiology

Engelska
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.
Redaktör
M. Brown
Upplaga
Softcover reprint of the original 1st ed. 1982
ISBN
9789401198219
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
27.4.2012
Förlag
Springer
Sidor
530