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Processed Meats Microbiology: Food Safety and Shelf Life Considerations

ByMargaret Hardin

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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)

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