Microbiology of meat products -Microbial ferments.

Microbiologie des produits carnés - Les ferments microbiens.

Type of monograph: Other

Summary

This document is divided into 4 parts. In the 1st one, entitled "microbiology of meats other than poultry", the author discusses slaughtering and preparation, chilling and freezing, packaging, and the consequences of bacterial multiplication. The 2nd part is entitled "microbiology of poultry" and the 3rd, "microbiology of sea products". In the 4th part, "microbiology of aged and/or fermented meats", the authors examines products like ham, bacon and sausages.

Details

Original title: Microbiologie des produits carnés - Les ferments microbiens.
Record ID : 1993-2994
Languages: French
Publication: Apria - France/France
Publication date: 1992
Source: Source: 126 p. (21 x 29.8); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products;
Poultry;
Fish and fish product
Keywords: Poultry; Meat; Chilling; Bacteria; Microbiological quality; Seafood; Packaging; Freezing