Processed Meats Microbiology: Food Safety and Shelf Life Considerations
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Processed Meats Microbiology: Food Safety and Shelf Life Considerations - a module in the Meat Processing Technology Series published by the American Meat Science Association. This module identifies the factors affecting the microbiology of meat products, explores the characteristics of common microorganisms and describes the unique challenges of different types of processed meats.
Details
- Publication Date
- Jul 28, 2011
- Language
- English
- Category
- Science & Medicine
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): Margaret Hardin
Specifications
- Pages
- 44
- Binding
- Perfect Bound
- Interior Color
- Black & White
- Dimensions
- US Trade (6 x 9 in / 152 x 229 mm)