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Fermented Meat Products
By:Nevijo Zdolec
Published on 2016-09-09 by CRC Press

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

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Book ID of Fermented Meat Products's Books is YpCKDQAAQBAJ, Book which was written byNevijo Zdolechave ETAG "tHVj4ZEBdAk"

Book which was published by CRC Press since 2016-09-09 have ISBNs, ISBN 13 Code is 9781315352831 and ISBN 10 Code is 1315352834

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Book which have "572 Pages" is Printed at BOOK under CategoryTechnology and Engineering

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