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Microbial control in the meat industry / series editors: M.H. Hinton, G.C. Mead and Christine Rowlings.

Hinton, M. H.
Date
1997


About this work

Publication/Creation

Bristol : University of Bristol Press, 1997.

Physical description

10 volumes ; 23 cm

Notes

"Concerted Action CT94-1456." -- on t.p.
All 10 v. in one box.
Originally part of the BIODOC collection. Copy 1. Supplier/Donor: Directorate-General for Research and Innovation of the European Commission.

Contents

Vol. 1. Management in red meat production before and after harvest. -- Vol. 2. Management in poultry processing before and after harvest. -- Vol. 3. Decontamination of meat. -- Vol. 4. Meat spoilage and its control. -- Vol. 5. Cleaning and disinfection of equipment and premises. -- Vol. 6. Further processing of meat. -- Vol. 7. Bacterial pathogens on raw meat and their properties. -- Vol. 8. Developments in microbial methods. -- Vol. 9. Predictive microbiology. -- Vol. 10. Quality and safety assurance systems.

Bibliographic information

Includes bibliographical notes.

Languages

  • English


Permanent link


Identifiers

ISBN

  • 0862924421
  • 9780862924423
  • 086292443X
  • 9780862924430
  • 0862924448
  • 9780862924447
  • 0862924456
  • 9780862924454
  • 0862924464
  • 9780862924461
  • 0862924472
  • 9780862924478
  • 0862924480
  • 9780862924485
  • 0862924499
  • 9780862924492
  • 0862924502
  • 9780862924508
  • 0862924510
  • 9780862924515

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