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Safety of Meat and Processed Meat - Fidel Toldrá
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Fidel Toldrá:

Safety of Meat and Processed Meat - new book

2014, ISBN: 9780387890258

[ED: Buch], [PU: Springer-Verlag GmbH], Neuware - Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chai… More...

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Safety of Meat and Processed Meat - Fidel Toldrá
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Fidel Toldrá:

Safety of Meat and Processed Meat - new book

2014, ISBN: 9780387890258

[ED: Buch], [PU: Springer-Verlag GmbH], Neuware - Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chai… More...

Shipping costs:Versandkostenfrei, Versand nach Deutschland. (EUR 0.00) Rheinberg-Buch
3
Safety of Meat and Processed Meat / Fidel Toldrá / Buch / Food Microbiology and Food Safety / Englisch / 2009 - Toldrá, Fidel
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Toldrá, Fidel:
Safety of Meat and Processed Meat / Fidel Toldrá / Buch / Food Microbiology and Food Safety / Englisch / 2009 - hardcover

2009

ISBN: 9780387890258

[ED: Gebunden], [PU: Springer US], Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the… More...

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4
Safety of Meat and Processed Meat  Fidel Toldrá  Buch  Food Microbiology and Food Safety  Englisch  2009 - Toldrá, Fidel
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Toldrá, Fidel:
Safety of Meat and Processed Meat Fidel Toldrá Buch Food Microbiology and Food Safety Englisch 2009 - hardcover

2009, ISBN: 9780387890258

[ED: Gebunden], [PU: Springer US], Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the… More...

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5
Safety of Meat and Processed Meat
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Safety of Meat and Processed Meat - Paperback

2009, ISBN: 9780387890258

*Safety of Meat and Processed Meat* - Auflage 2009 / gebundene Ausgabe für 262.49 € / Aus dem Bereich: Bücher, Ratgeber, Essen & Trinken Medien > Bücher nein Buch (gebunden) Hardcover;Nat… More...

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Bibliographic data of the best matching book

Details of the book
Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.

Details of the book - Safety of Meat and Processed Meat


EAN (ISBN-13): 9780387890258
ISBN (ISBN-10): 0387890254
Hardcover
Paperback
Publishing year: 2009
Publisher: SPRINGER NATURE
699 Pages
Weight: 1,170 kg
Language: eng/Englisch

Book in our database since 2009-03-27T09:59:06+00:00 (London)
Detail page last modified on 2023-08-25T18:57:46+01:00 (London)
ISBN/EAN: 9780387890258

ISBN - alternate spelling:
0-387-89025-4, 978-0-387-89025-8
Alternate spelling and related search-keywords:
Book author: told
Book title: food microbiology and food safety, processed meats, need for meat


Information from Publisher

Author: Fidel Toldrá
Title: Food Microbiology and Food Safety; Safety of Meat and Processed Meat
Publisher: Springer; Springer US
699 Pages
Publishing year: 2009-04-14
New York; NY; US
Printed / Made in
Weight: 2,590 kg
Language: English
213,99 € (DE)
219,99 € (AT)
236,00 CHF (CH)
POD
XV, 699 p. 52 illus.

BB; Veterinary Medicine/Veterinary Science; Hardcover, Softcover / Medizin/Veterinärmedizin; Tiermedizin; Verstehen; Hygiene; ISS; Toxin; food safety; food science; meat safety; meat science; microorganism; processed meats; Food Science; Chemistry/Food Science, general; Veterinary Science; Food Science; Chemistry; Lebensmittel- und Getränketechnologie; Chemie; BC; EA

Part I.- Biological hazards in meat and processed meats 1.- Main concerns of pathogenic microorganisms in meat 2.- Fate of Escherichia coli O157:H7 in meat 3.- Insights in fresh meat spoilage 4.- Mycotoxins and toxins 5.- Transmissible spongiform encephalopathy and meat safety Part II.- Decontamination and/or protection technologies for meat processing 6.- Strategies for on-line decontamination of carcasses 7.- Advanced decontamination technologies: High hydrostatic pressure on meat products 8.- Advanced decontamination technologies: Irradiation 9.- Control of thermal meat processing 10.- Antimicrobials treatment 11.- Biopreservation 12.- Oxidative changes and their control in meat and meat products Part III.- Non-biological residues and contaminants in meat and processed meats 13.- Polycyclic aromatic hydrocarbons in smoked meats 14.- Veterinary drugs and growth promoters residues in meat and processed meats 15.- Priority environmental chemical contaminants in meat Part IV.- Current methodologies for the detection of contaminants in meat and processed meats 16.- Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products 17.- Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork 18.- Molecular analysis of pathogenic bacteria and their toxins 19.- Methodologies for the detection of BSE risk material in meat and meat products 20.- GMO detection Part V.- Risk assessment and regulations on meat safety 21.- Principles of predictive modelling 22.- Predictive modellingof pathogen growth in cooked meats 23.- Microbiological quantitative risk assessment 24.- Quantitative risk assessment of bovine spongiform encephalopathy 25.- Regulations on meat hygiene and safety in the European Union 26.- Regulations on meat hygiene in the USA Index

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