HACCP During the Production of Traditional Meat Snacks

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2015, 2015

365956107X / 9783659561078

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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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.…

Seller Inventory # 9783659561078

Title
HACCP During the Production of Traditional Meat Snacks
Author
Shamsuddeen Umar
Publisher
LAP LAMBERT Academic Publishing Sep 2015
Publication year
2015
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
365956107X
ISBN 13
9783659561078
Item weight
143 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany