Microbiology of Meat and Poultry
By: Davies,Andrew
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Contributor(s): Board, R.J | Davies, A.R.
Material type: 
BookPublisher: UK : Springer, 1998Edition: 1st ed.Description: 346 p.ISBN: 0751403989 (hardcover); 9780751403985 (hardcover).Subject(s): Microbiology | Meat Science | PoultryDDC classification: 664.001579 Davies 28837 1st 1998 Meat.Science 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; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Meat Science | Veterinary Science | 664.001579 Davies 28837 1st 1998 Meat.Science (Browse shelf) | Available | 28837 |
Total holds: 0
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; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.
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