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Study of Microbiological Safety in the Food Chain (Hardcover): Nevijo Zdolec Study of Microbiological Safety in the Food Chain (Hardcover)
Nevijo Zdolec
R948 Discovery Miles 9 480 Ships in 12 - 17 working days
Fermented Meat Products - Health Aspects (Paperback): Nevijo Zdolec Fermented Meat Products - Health Aspects (Paperback)
Nevijo Zdolec
R1,463 Discovery Miles 14 630 Ships in 12 - 17 working days

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product's safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite - it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Fermented Meat Products - Health Aspects (Hardcover): Nevijo Zdolec Fermented Meat Products - Health Aspects (Hardcover)
Nevijo Zdolec
R7,029 Discovery Miles 70 290 Ships in 12 - 17 working days

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product's safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite - it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

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