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Books on the topic 'Meat products/microbiological analysis'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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1

Toldrá, Fidel, and Leo M. L. Nollet. Sensory analysis of foods of animal origin. Boca Raton: Taylor & Francis, 2011.

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2

Griffith, G. R. The supplementary minimum price scheme: A retrospective analysis. Canterbury, New Zealand: Agribusiness and Economic Research Unit, Lincoln College, 1988.

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3

Cassidy, Sinead. An analysis of French and German perceptions of Ireland and Irish food products. Dublin: University College Dublin, 1996.

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4

Sidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.

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The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".
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5

Dreeling, Niamh. Optimisation of formulation and processing parameters for low-fat comminuted beef products with particular emphasis on sensory and instrumental texture assessment. Dublin: University College Dublin, 1998.

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6

United States International Trade Commission. Estimated tariff equivalents of U.S. quotas on agricultural imports and analysis of competitive conditions in U.S. and foreign markets for sugar, meat, peanuts, cotton, and dairy products: Report to the president on investigation no. 332-281 under section 332(g) of the Tariff Act of 1930, as amended. Washington, DC: The Commission, 1990.

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7

Ismailov, Nariman. Scientific basis of environmental biotechnology practical. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1048434.

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The monograph is devoted to modern biotechnology, which allows to solve urgent environmental problems in all areas of modern society. Described the current use of biotechnological methods for environmental protection. The common assessment of the environment, the analysis bioaccumulating capacity of the biosphere, presented information on bio-ecological potential of human society. Considers the issues of technological bio-energetics, obtaining biodegradable materials, different fields of organic waste, bioremediation of soils contaminated with petroleum products, pesticides, heavy metals, solid waste processing, utilization of oil sludge and drill cuttings, cleaning of soil and groundwater from contamination, the use of biotechnology in the oil industry and others Described the modern problems of organic agriculture and the progress in this area. Discussed microbiological, biochemical and technological fundamentals of these processes. The prospects of the use of biotechnology in integrated environmental protection. Discusses the modern view of ecological culture and ecological civilization in the framework of the problems under consideration. Designed for teachers, students, engineers, ecologists, agricultural workers, civil servants, decision-makers, engaged in the manufacture engaged in the development of programs for socio-ecological sustainable development.
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8

Sheridan, James J., Ph.D., Buchanan Robert L, and Montville Thomas J, eds. HACCP: An integrated approach to assuring the microbiological safety of meat and poultry. Trumbull, Conn: Food & Nutrition Press, Inc., 1996.

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9

Microbiological Analysis of Red Meat, Poultry and Eggs. Woodhead Publishing Ltd, 2006.

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10

Mead, G. C. Microbiological analysis of red meat, poultry and eggs. CRC, 2006.

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11

Mead, G., ed. Microbiological Analysis of Red Meat, Poultry and Eggs. CRC Press, 2006. http://dx.doi.org/10.1201/9781439823880.

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12

Mead, G. C. Microbiological analysis of red meat, poultry and eggs. Woodhead Publishing Limited, 2007. http://dx.doi.org/10.1533/9781845692513.

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13

M, Bourgeois C., Leveau J. Y, and Fung Daniel Yee-Chak 1942-, eds. Microbiological control for foods and agricultural products. New York: VCH, 1995.

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14

AOAC. Compendium of Microbiological Methods for the Analysis of Food and Agricultural Products. 2nd ed. AOAC International, 2001.

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15

Safety Analysis Of Foods Of Animal Origin. CRC Press, 2010.

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16

Bourgeois, C. M. Analysis and Control Methods for Foods and Agricultural Products: Microbiological Control for Foods and Agricultural Products (Presidents of the United States). VCH Publishers, 1995.

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17

(Editor), C. M. Bourgeois, and J. Y. Leveau (Editor), eds. Analysis and Control Methods for Food and Agricultural Products, Microbiological Control for Foods and Agricultural Products (Multon: Analysis and Control Methods for Foods and Agriculture). Wiley-Interscience, 1995.

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18

1955-, Agarwal Vipin K., American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Agricultural and Food Chemistry Division Symposium on Antibiotic/Drug Residues in Food Products of Animal Origin (1991 : New York, N.Y.), eds. Analysis of antibiotic/drug residues in food products of animal origin. New York: Plenum Press, 1992.

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19

H, Golan Elise, and United States. Dept. of Agriculture. Economic Research Service., eds. Tracing the costs and benefits of improvements in food safety: The case of the hazard analysis and critical control point program for meat and poultry. Washington, DC: U.S. Dept. of Agriculture, Economic Research Service, 2000.

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20

Principles for the development of risk assessment of microbiological hazards under Directive 93/43/EEC concerning the hygiene of foodstuffs ; Principles for the development of microbiological criteria for animal products and products of animal origin intended for human consumption. Luxembourg: Office for Official Publications of the European Communities, 1998.

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21

Botta, J. R., and Fereidoon Shahidi. Seafoods: Chemistry, Processing Technology and Quality. Springer, 1995.

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22

1951-, Shahidi Fereidoon, and Botta J. Richard, eds. Seafoods: Chemistry, processing technology and quality. London: Blackie, 1994.

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