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Microbiology of Meat and Poultry
by
Binding: Hardcover, 1 edition, 360 pages
Publisher: Springer
Weight: 1.55 pound
Dimension: H: 0.97 x L: 9.74 x W: 6.3 inches
ISBN 10: 0751403989
ISBN 13: 9780751403985
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Book Description:
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

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