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[null,"1.","Record Nr.",null,"UNINA9911004799803321"]
[null,null,"Titolo",null,"Microbiology handbook . [Volume 2] Meat products / / edited by Rhea Fernandes"]
[null,null,"Pubbl/distr/stampa",null,"Surrey, : Leatherhead Pub., c2009"]
[null,null,"ISBN",null,"9781621981732"]
[{"$nulls":4},"1621981738"]
[{"$nulls":4},"9781847559821"]
[{"$nulls":4},"1847559824"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (312 p.)"]
[null,null,"Disciplina",null,"664.9001579"]
[null,null,"Soggetti",null,"Dairy microbiology"]
[{"$nulls":4},"Seafood - Microbiology"]
[{"$nulls":4},"Meat - Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Co-published by: Royal Society of Chemistry."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and indexes."]
[null,null,null,"Sommario/riassunto","Animal 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"]