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Meat Microbiology M Brown Softcover reprint of the original 1st ed. 1982 edition
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Meat Microbiology
M Brown
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. The chapters may be roughly divided into: (i) Commodity chapters - carcass meat, poultry meat, processed meat, cured meat and by-products.
530 pages, 6 black & white illustrations
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 27. april 2012 |
| ISBN13 | 9789401198219 |
| Utgivere | Springer |
| Antall sider | 530 |
| Mål | 152 × 229 × 28 mm · 716 g |
| Redaktør | Brown, M. |
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