The Microbiology of Poultry Meat Products
By:F Cunningham
Published on 2012-12-02 by Elsevier
The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.
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Book ID of The Microbiology of Poultry Meat Products's Books is Ys3n93-DsrYC, Book which was written byF Cunninghamhave ETAG "E0MJ+7c7QMM"
Book which was published by Elsevier since 2012-12-02 have ISBNs, ISBN 13 Code is 9780323153713 and ISBN 10 Code is 0323153712
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