GENERAL AND FOOD MICROBIOLOGY PART II - L. V. Krasnikova - 2016
TOPIC 1. MICROBIOLOGICAL EXAMINATION OF FRESH MEAT
TOPIC 2. MICROBIOLOGICAL EXAMINATION OF CHILLED, FROZEN, AND SALTED MEAT AND BRINES
TOPIC 3. MICROBIOLOGICAL EXAMINATION OF SAUSAGE PRODUCTS
TOPIC 4. CHARACTERISTICS OF SPOILAGE AGENTS IN MEAT, MEAT PRODUCTS, AND DAIRY PRODUCTS
TOPIC 5. MICROBIOLOGICAL EXAMINATION OF CANNED MEAT
TOPIC 6. BACTERIOLOGICAL EXAMINATION OF POULTRY MEAT
TOPIC 7. MICROBIOLOGICAL EXAMINATION OF EGGS AND EGG PRODUCTS
TOPIC 8. MICROBIOLOGICAL CONTROL IN FISH PROCESSING
TOPIC 9. CHARACTERISTICS OF MICROORGANISMS USED IN DAIRY TECHNOLOGY
TOPIC 10. MICROBIOLOGICAL CONTROL OF BAKING PRODUCTION
TOPIC 11. MICROBIOLOGICAL CONTROL OF CONFECTIONERY PRODUCTION