Microbiology handbook . [Volume 2] Meat products / / edited by Rhea Fernandes

• Pubblicazione: Surrey, : Leatherhead Pub., c2009
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (312 p.)
• Disciplina: 664.9001579
• Soggetto topico: Dairy microbiology; Seafood - Microbiology; Meat - Microbiology
• Altri autori: FernandesRhea
• Note generali: Co-published by: Royal Society of Chemistry.
• Nota di bibliografia: Includes bibliographical references and indexes.
• 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
• Titolo autorizzato: Microbiology handbook
• ISBN: 9781621981732; 1621981738; 9781847559821; 1847559824
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004799803321
• Lo trovi qui: Univ. Federico II