Liha töötlemine
25. Physical Sensors for Quality Control during Processing 443
Marta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito
26. Sensory Evaluation of Meat Products 457
Geoffrey R. Nute
27. Detection of Chemical Hazards 469
Milagro Reig and Fidel Toldrá
28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481
Daniel Y. C. Fung
Contents vii
29. Assessment of Genetically Modified Organisms (GMO) in Meat Products
by PCR 501
Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro
30. HACCP: Hazard Analysis Critical Control Point 519
annaabi.ee 
