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Preservative Methods for Chicken Meat & Sensory Evaluation Umar Bacha
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Preservative Methods for Chicken Meat & Sensory Evaluation
Umar Bacha
This Work presents latest information about new techniques of food preservation and their effects on food safety. Furthermore, the book deals with commonly occurring food spoilage micro-organisms such as salmonella Spp. This work have evaluated the effects of gamma radiation on pathogenic microbes of food specifically chicken meat. The book will benefits students and other stakeholders concern with food safety.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 12. februar 2013 |
| ISBN13 | 9783659346088 |
| Utgivere | LAP LAMBERT Academic Publishing |
| Antall sider | 52 |
| Mål | 150 × 3 × 226 mm · 96 g |
| Språk | Tysk |
