Meat refrigeration

dc.contributor.author	James, S. J.
dc.contributor.author	S. J. James and C. James	en
dc.date.accessioned	2018-09-21T08:30:25Z
dc.date.accessioned	2023-07-20T09:13:27Z
dc.date.available	2018-09-21T08:30:25Z
dc.date.available	2023-07-20T09:13:27Z
dc.date.issued	2002
dc.identifier.isbn	1 85573 442 7
dc.identifier.uri	http://10.215.13.25/handle/123456789/3585
dc.description	a perfect world, meat would be completely free of pathogenic (food poisoning) micro-organisms when produced. However, under normal methods the production of pathogen-free meat cannot be guaranteed.The internal musculature of a healthy animal is essentially sterile after slaughter (Gill,1979,1980)	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Woodhead	en_US
dc.subject	refrigeration	en_US
dc.title	Meat refrigeration	en_US
dc.type	Book	en_US