This book provides an up-to-date review of the subject, with
coverage including the physiology of bacteria, yeasts and molds
associated with meat and poultry products; the microbiology of
industrial slaughtering, processing, packaging and storage
technologies; food safety and quality control. It will be an
invaluable reference source for microbiologists and technologists
in the meat industry, research workers in private and government
laboratories, and for food scientists in academic research
institutions.
General
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