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Microbiology Handbook: Meat Products [2009]

1
1. Chilled and Frozen Raw Meat, Poultry and their Products
53
2. Cooked Meats, Poultry, and their Products
83
3. Dried Meats, Poultry and Related Products
101
4. Cured Meats and Poultry, Including Cooked Cured Meats
129
5. Fermented Meats
157
6. Eggs
183
7. Haccp in Meat and Meat Product Manufacture
205
8. EC Food Hygiene Legislation
263
9. Pathogen Profiles
279
Contacts
289
Index
P001
Front Matter
P003
Contributors
P005
Foreword
P007
Contents
P009
Introduction
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