Microbiology handbook : Meat products
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Leatherhead, U. K. : Cambridge :
Leatherhead Publishing ; Royal Society of Chemistry ,
2009
|
| Edition: | 2nd ed |
| Subjects: |
Table of Contents:
- 1. Chilled and frozen raw meat, poultry and their products
- 2. Cooked meats, poultry, and their products
- 3. Dried meats, poultry and related products
- 4. Cured meats and poultry, including cooked cured meats
- 5. Fermented meats
- 6. Eggs
- 7. HACCP in meat product manufacture
- 8. EC food hygiene legislation
- 9. Pathogen profiles