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Microbiology handbook : meat
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"This book is intended to provide the reader with easy-to-use references to microorganisms in various meat and poultry products." "This edition includes a completely revised legislation section, incorporating the new Commission Regulations on hygiene for foodstuffs, specific hygiene rules for food of animal origin, and microbiological criteria for foodstuffs. The sections covering HACCP, pathogen profiles for key microorganisms, and contact details for trade associations and professional bodies have also been updated." --Book Jacket.
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