Woodhead Publishing in food science and technology
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
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Includes bibliographical references and index.
CONTENTS NOTE
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pt. 1. Identifying and controlling hazards on the farm and feedlot -- pt. 2. Identifying and controlling hazards during and after slaughter.
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SUMMARY OR ABSTRACT
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It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in raw and fresh red meat.
ACQUISITION INFORMATION NOTE
Source for Acquisition/Subscription Address
Ingram Content Group
Stock Number
9781845691028
OTHER EDITION IN ANOTHER MEDIUM
Title
Improving the safety of fresh meat.
International Standard Book Number
0849334276
TOPICAL NAME USED AS SUBJECT
Meat industry and trade-- Safety measures.
Meat-- Microbiology.
BUSINESS & ECONOMICS-- Industries-- Food Industry.