Produktart
Zustand
Einband
Weitere Eigenschaften
Land des Verkäufers
Verkäuferbewertung
Verlag: LAP LAMBERT Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: Lucky's Textbooks, Dallas, TX, USA
Buch
Zustand: New.
Verlag: LAP Lambert Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Buch Print-on-Demand
Zustand: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Verlag: LAP LAMBERT Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: PBShop.store US, Wood Dale, IL, USA
Buch Print-on-Demand
PAP. Zustand: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Verlag: LAP Lambert Academic Publishing 2015-09, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: Chiron Media, Wallingford, Vereinigtes Königreich
Buch
PF. Zustand: New.
Verlag: LAP LAMBERT Academic Publishing Sep 2015, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Buch Print-on-Demand
Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable. 84 pp. Englisch.
Verlag: LAP LAMBERT Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch Print-on-Demand
Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable.
Verlag: LAP LAMBERT Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Buch Print-on-Demand
PAP. Zustand: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Verlag: LAP LAMBERT Academic Publishing, 2015
ISBN 10: 365956107XISBN 13: 9783659561078
Anbieter: moluna, Greven, Deutschland
Buch Print-on-Demand
Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Umar ShamsuddeenShamsuddeen Umar, BSc., MSc., PhD. in Microbiology and Master of Environmental Management, is a Senior Lecturer in the Department of Microbiology, Bayero University, Kano Nigeria. He has interest in Food and industria.
Verlag: LAP LAMBERT Academic Publishing, 2016
ISBN 10: 3659847569ISBN 13: 9783659847561
Anbieter: moluna, Greven, Deutschland
Buch Print-on-Demand
Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Salisu Mu azu AminuAMINU SALISU MUA ZUIs a BSc., MSc. Microbiology holder and PhD in View. A lecturer III in the Department of Science Laboratory Technology, Hussaini Adamu Federal Polytechnic Kazaure, Jigawa State of Nigeria. His ar.