Meat microbiology
By: edited by M.H. Brown.
Contributors: Brown, M. H.
Publisher: Applied Science; Distributor in the USA, Elsevier Science
Published: 1982
Place of publication: London; New York; New York, N.Y
Language: eng
Number of pages: 529
Subjects: Meat -- Microbiology.
Notes: Includes bibliographies and index.
Table of contents: title: Introduction / M.H. Brown; title: Microbiology of carcass meats / P.M. Nottingham; title: Microbiology of poultry and game birds / G.C. Mead; title: Fresh meat processing / Jane P. Sutherland and A. Varnam; title: Microbiology of processing / G.A. Gardner; title: Microbiology of meat industry by-products / G.R. Swingler; title: Microbial interaction with meats / C.O. Gill; title: Chilling, freezing, and thawing / R. Rosset; title: Bacteria of public health significance / Diane Roberts; title: Sampling schemes and limits / D.C. Kilsby; title: The microbiological examination of meat / M.H. Brown and A.C. Baird-Parker.