Food safety control in the poultry industry
The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Furt...
Đã lưu trong:
| Tác giả chính: | |
|---|---|
| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Taylor & Francis
2011
|
| Những chủ đề: | |
| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25567 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| id |
oai:scholar.dlu.edu.vn:DLU123456789-25567 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scholar.dlu.edu.vn:DLU123456789-255672012-03-03T04:20:01Z Food safety control in the poultry industry Mead, G. C. Hóa học The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. 2011-09-12T02:02:46Z 2011-09-12T02:02:46Z 2005 Book 1-85573-954-2 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25567 en application/pdf Taylor & Francis |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Mead, G. C. Food safety control in the poultry industry |
| description |
The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. |
| format |
Book |
| author |
Mead, G. C. |
| author_facet |
Mead, G. C. |
| author_sort |
Mead, G. C. |
| title |
Food safety control in the poultry industry |
| title_short |
Food safety control in the poultry industry |
| title_full |
Food safety control in the poultry industry |
| title_fullStr |
Food safety control in the poultry industry |
| title_full_unstemmed |
Food safety control in the poultry industry |
| title_sort |
food safety control in the poultry industry |
| publisher |
Taylor & Francis |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25567 |
| _version_ |
1757670732722077696 |