| Description |
xii, 529 pages : illustrations ; 23 cm |
| Contents |
Introduction / M.H. Brown -- Microbiology of carcass meats / P.M. Nottingham -- Microbiology of poultry and game birds / G.C. Mead -- Fresh meat processing / Jane P. Sutherland and A. Varnam -- Microbiology of processing / G.A. Gardner -- Microbiology of meat industry by-products / G.R. Swingler -- Microbial interaction with meats / C.O. Gill -- Chilling, freezing, and thawing / R. Rosset -- Bacteria of public health significance / Diane Roberts -- Sampling schemes and limits / D.C. Kilsby -- The microbiological examination of meat / M.H. Brown and A.C. Baird-Parker |
| Analysis |
Meat Production Microbiological aspects |
| Notes |
Includes bibliographical references |
| Bibliography |
Includes bibliographies and index |
| Subject |
Meat -- Microbiology.
|
|
Meat -- Preservation.
|
|
Meat, Cured
|
| Author |
Brown, M. H. (Martyn H.)
|
| LC no. |
82164995 |
| ISBN |
0853341389 |
|
