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010   $a9781621981732
010   $a1621981738
010   $a9781847559821
010   $a1847559824
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035   $a(EBL)1185739
035   $a(OCoLC)429671909
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035   $a(PQKBTitleCode)TC0000448003
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100   $a20090602d2009      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aMicrobiology handbook$h[Volume 2]$iMeat products /$fedited by Rhea Fernandes
205   $a2nd ed.
210   $aSurrey $cLeatherhead Pub.$dc2009
215   $a1 online resource (312 p.)
300   $aCo-published by: Royal Society of Chemistry.
311 08$a9781905224661 
311 08$a1905224664 
320   $aIncludes bibliographical references and indexes.
330   $aAnimal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying a
606   $aDairy microbiology$vHandbooks, manuals, etc
606   $aSeafood$xMicrobiology$vHandbooks, manuals, etc
606   $aMeat$xMicrobiology$vHandbooks, manuals, etc
615  0$aDairy microbiology
615  0$aSeafood$xMicrobiology
615  0$aMeat$xMicrobiology
676   $a664.9001579
701   $aFernandes$b Rhea$01823357
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004799803321
996   $aMicrobiology handbook$94389957
997   $aUNINA