A bacteriological study of ham souring - Couverture souple

Charles Neil McBryde

Couverture souple

ISBN 10 : 9371324465 ISBN 13 : 9789371324465

Editeur : Zinc Read, 2025

Synopsis

"A Bacteriological Study of Ham Souring" by Charles Neil McBryde delves into the microbiological processes that lead to the souring of ham, a significant concern in the meat industry. The book meticulously examines the various bacteria involved in the spoilage process, providing insights into their growth conditions and the biochemical changes they induce in the meat. McBryde's research highlights the importance of understanding these microbial interactions to improve preservation methods and ensure food safety, making it a valuable resource for food scientists and industry professionals alike. *** In addition to its scientific rigor, McBryde's work emphasizes the practical implications of bacteriological studies in meat processing. By identifying the specific strains of bacteria responsible for souring, the book offers strategies for mitigating spoilage and enhancing the quality of cured meats. The findings presented in this study not only contribute to academic knowledge but also serve as a guide for meat producers seeking to optimize their curing processes. Overall, McBryde's exploration of ham souring is a critical contribution to food microbiology.

Détails de l'édition

• Éditeur: Zinc Read
• Date d'édition: 2025
• Langue: anglais
• ISBN 10: 9371324465
• ISBN 13: 9789371324465
• Reliure: Broché
• Nombre de pages: 86
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible