Improving the safety and quality of milk

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/6729

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DC Field	Value	Language
dc.contributor.author	Professor A. L. Kelly	en
dc.contributor.editor	W. Griffiths, Mansel	-
dc.date.accessioned	2018-10-03T11:04:29Z	-
dc.date.available	2018-10-03T11:04:29Z	-
dc.date.issued	2010	-
dc.identifier.isbn	978-1-84569-438-8	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/6729	-
dc.description	Since I first started my career in dairy research at the now defunct Hannah Research Institute in 1974, the dairy industry worldwide has faced many changes. With regard to food safety, it has witnessed the emergence of foodborne pathogens not previously associated with dairy products, such as Listeria monocytogenes and Escherichia coli O157:H7 along with the introduction of preventive food safety management systems (HACCP) to limit the impact of these pathogens.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Woodhead	en_US
dc.subject	Improving	en_US
dc.title	Improving the safety and quality of milk	en_US
dc.type	Book	en_US
Appears in Collections:	Veterinary Medicine

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