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" Improving the safety of fresh meat / "


Document Type : BL
Record Number : 947206
Doc. No : b701576
Title & Author : Improving the safety of fresh meat /\ edited by John N. Sofos.
Publication Statement : Boca Raton :: CRC Press ;Cambridge :: Woodhead,, 2005.
Series Statement : Woodhead Publishing in food science and technology
Page. NO : 1 online resource (xxvii, 780 pages) :: illustrations.
ISBN : 1845691024
: : 1855739550
: : 9781845691028
: : 9781855739550
: 0849334276
: 1280361778
: 9780849334276
: 9781280361777
Bibliographies/Indexes : Includes bibliographical references and index.
Contents : pt. 1. Identifying and controlling hazards on the farm and feedlot -- pt. 2. Identifying and controlling hazards during and after slaughter.
Abstract : It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat.
Subject : Meat industry and trade-- Safety measures.
Subject : Meat-- Microbiology.
Subject : BUSINESS ECONOMICS-- Industries-- Food Industry.
Subject : Business Economics.
Subject : Industries.
Subject : Meat industry and trade-- Safety measures.
Subject : Meat-- Microbiology.
Dewey Classification : ‭338.476649‬
LC Classification : ‭QR117‬‭.I47 2005eb‬
Added Entry : Sofos, John Nikolaos.
copyhttps://lib.clisel.com/site/catalogue/947206
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