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OverviewAnimal 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 animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Full Product DetailsAuthor: Rhea FernandesPublisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Edition: New edition ISBN: 9781847559821ISBN 10: 1847559824 Pages: 312 Publication Date: 23 November 2009 Audience: Professional and scholarly , Professional & Vocational Format: Electronic book text Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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