Microbiology of Meat and Poultry

Microbiology of Meat and Poultry covers the physiology of yeast, bacteria, and molds associated with meat and poultry products, the microbiology of processing, industrial slaughtering, packaging and storage technologies, quality control and food safety. Meat and Poultry products are easily spoiled by microorganisms because they contain a lot of nutrient, growth factors.

 

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