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The microbiology of meat and poultry

Author: Andrew Davies; R G Board
Publisher: London ; New York : Blackie Academic & Professional, 1998.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products;

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrew Davies; R G Board
ISBN: 0751403989 9780751403985
OCLC Number: 38935415
Description: x, 346 pages : illustrations ; 24 cm
Contents: List of contributors --
Preface --
1. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products --
2. The Gram-positive bacteria associated with meat and meat products --
3. Yeasts and moulds associated with meat and meat products --
4. Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs --
5. The microbiology of the slaughter and processing of poultry --
6. The microbiology of chill-stored meat --
7. Meat microbiology and spoilage in tropical countries --
8. The microbiology of stored poultry --
9. Chemical changes in stored meat --
Index.
Responsibility: edited by Andrew Davies and Ron Board.
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