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Reducing salt levels in food : preliminary observations on the effect of salt on the predicted growth of selected microorganisms in meat products

Roy Betts

Publication Data

Title Reducing salt levels in food : preliminary observations on the effect of salt on the predicted growth of selected microorganisms in meat products
Author Roy Betts
Contributors Linda Everis, Campden & Chorleywood Food Research Association
Publisher Campden & Chorleywood Food Research Association
Publication date 2005
Publication location Chipping Campden
Language English

Topics

Meat :: Microbiology
Meat :: Preservation
Salting of food

Catalogue Data

OBNB ID GBA545210
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book
Dewey Classification 363.192

ISBD

P1053 33 p.
P1042 Includes bibliographical references.

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Reducing salt levels in food : preliminary observations on the effect of salt on the predicted growth of selected microorganisms in meat products by Roy Betts. Published by Campden & Chorleywood Food Research Association in 2005. Publication and catalogue information, links to buy online and reader comments.