MICROBIOLOGY HANDBOOK MEAT PRODUCTS
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The...
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| Format: | Book |
| Language: | English |
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Cambridge, UK
Royal Society of Chemistry
2009
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| Online Access: | Click Here to View Status and Holdings. |
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Meat microbiology