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Preservative Methods for Chicken Meat & Sensory Evaluation Umar Bacha
Preservative Methods for Chicken Meat & Sensory Evaluation
Umar Bacha
This Work presents latest information about new techniques of food preservation and their effects on food safety. Furthermore, the book deals with commonly occurring food spoilage micro-organisms such as salmonella Spp. This work have evaluated the effects of gamma radiation on pathogenic microbes of food specifically chicken meat. The book will benefits students and other stakeholders concern with food safety.
| 介质类型 | 图书 Paperback Book (平装胶订图书) |
| 已发行 | 2013年2月12日 |
| ISBN13 | 9783659346088 |
| 出版商 | LAP LAMBERT Academic Publishing |
| 页数 | 52 |
| 商品尺寸 | 150 × 3 × 226 mm · 96 g |
| 语言 | 德语 |
