Preservative Methods for Chicken Meat & Sensory Evaluation

-15% su kodu: ENG15
59,95 
Įprasta kaina: 70,53 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
59,95 
Įprasta kaina: 70,53 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 70.5300 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 10,00 

Knygos aprašymas

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.

Informacija

Autorius: Javed Muhammad, Umar Bacha,
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2013
Knygos puslapių skaičius: 52
ISBN-10: 365934608X
ISBN-13: 9783659346088
Formatas: 220 x 150 x 4 mm. Knyga minkštu viršeliu
Kalba: Anglų

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