The microbiology of meat and poultry /
Contributor(s): Davies, Andrew (Andrew R.)
| Board, R. G.
Publisher: London ; New York : Blackie Academic & Professional, 1998Edition: 1st ed.Description: x, 346 p. : ill. ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0751403989; 9780751403985 :.Subject(s): Food -- Microbiology | Food industry and trade | Poultry -- Microbiology | Meat -- MicrobiologyDDC classification: 664.9 Summary: Recent food scares have heightened public awareness of the processes of meat and poultry production. This book offers a reference on the physiology of meat products, and looks at the microbiology of industrial slaughtering and processing.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Standard Loan
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ATU Sligo Yeats Library Withdrawn | 664.9 (Browse shelf(Opens below)) | 1 | Available | 0037367 |
Includes bibliographical references and index.
Recent food scares have heightened public awareness of the processes of meat and poultry production. This book offers a reference on the physiology of meat products, and looks at the microbiology of industrial slaughtering and processing.
Includes bibliographies and index