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Meat Microbiology 1982 Hardcover (Springer… - 9780853341383 - koop boek
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, in Engels, Springer Netherlands, hardeband, Nuwe
Taal: Engels;Afmetingen: 0x0 mm;Gewicht: 0,00 gram;Verschijningsdatum: december 1982;ISBN10: 0853341389;ISBN13: 9780853341383; Engelstalig | Hardcover | 1982
ISBN (alternatiewe skryfwyses): 0-85334-138-9, 978-0-85334-138-3
M. Brown (Editor) (?):
Meat Microbiology (1982) (?)
9780853341383 (?) of 0853341389
, in Engels, Applied Science, New York, hardeband, Gebruik
plus gestuur, Verandgebiet: DOM
Data uit 2017-01-14 17:09h
ISBN (alternatiewe skryfwyses): 0-85334-138-9, 978-0-85334-138-3
Brown, M, H. (ed) (?):
Meat Microbiology (1982) (?)
9780853341383 (?) of 0853341389
, in Engels, Springer, hardeband
Gestuur koste aan: USA
Springer, 1982. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust Jacket in fair condition. , 650grams, ISBN:0853341389
Data uit 2017-01-14 17:09h
ISBN (alternatiewe skryfwyses): 0-85334-138-9, 978-0-85334-138-3
Brown M (Ed) (?):
Meat Microbiology (1982) (?)
9780853341383 (?) of 0853341389
, in Engels, Applied Science Publishers, hardeband
Gestuur koste aan: USA
Applied Science Publishers, 1982. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket.
Data uit 2017-01-14 17:09h
ISBN (alternatiewe skryfwyses): 0-85334-138-9, 978-0-85334-138-3
Editor: M. Brown (?):
Meat Microbiology (1982) (?)
9780853341383 (?) of 0853341389
, in Engels, 530 bladsye, Springer, hardeband, Gebruik, eerste uitgawe
Usually ships in 1-2 business days
The past twenty years have seen dramatic changes in the processing, storage, distribution and packaging of meat and meat products, and consequently the important areas of its microbiology have also changed. These changes in product ranges have been largely prompted by the producers' desire for economies of scale in production and the con­ sumers' desire for a wide variety of meat products to be readily available. The purpose of this book is to present a collection of chapters written by specialists on particular aspects of meat microbiology. I hope the structure will present the reader with chapters which, read singly, present a clear account of one aspect, but taken together present a practical and coherent survey of meat microbiology. The chapters may be roughly divided into: (i) Commodity chapters - carcass meat, poultry meat, processed meat, cured meat and by-products. (ii) Quality assurance chapters - bacteria of public health significance, microbiological examination of meat, sampling and limits. The commodity chapters set out the characteristic microbiology of product groups in some detail and provide a practical guide to micro­ biological considerations in the production of particular types of pro­ duct. Whilst the content of these chapters is particularly useful to the is often difficult to working microbiologist, information of this nature gather, if it is considered to be commercially valuable, so that the authors have done specially useful tasks in assembling comprehensive data concerning their topics. Hardcover, Ausgabe: 1, Label: Springer, Springer, Produktgruppe: Book, Publiziert: 1982-11-01, Studio: Springer, Verkaufsrang: 16462647
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Data uit 2017-01-14 17:09h
ISBN (alternatiewe skryfwyses): 0-85334-138-9, 978-0-85334-138-3
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