Meat microbiology
1986
Kraft, A.A.
A detailed technical review discusses some of the basic concepts associated with the growth of microorganisms in meat and describes the characteristics, detection, and prevention of microbial spoilage of meats. Topics include: the microbial spoilage of meats. Topics include: the microbial spoilage of fresh and cured meats; the characteristic microorganisms causing spoilage and their detection and control; the effects of processing and packaging methods on microbial contamination in meat; and the functional use of microorganisms in meat processing. Microbiological standards for meats are discussed and further research needs are identified.(wz)
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