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Microbiology Handbook: Meat Products [2009]
- 1
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1. Chilled and Frozen Raw Meat, Poultry and their Products
- 53
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2. Cooked Meats, Poultry, and their Products
- 83
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3. Dried Meats, Poultry and Related Products
- 101
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4. Cured Meats and Poultry, Including Cooked Cured Meats
- 129
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5. Fermented Meats
- 157
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6. Eggs
- 183
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7. Haccp in Meat and Meat Product Manufacture
- 205
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8. EC Food Hygiene Legislation
- 263
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9. Pathogen Profiles
- 279
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Contacts
- 289
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Index
- P001
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Front Matter
- P003
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Contributors
- P005
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Foreword
- P007
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Contents
- P009
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Introduction