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Przetwarzanie i jakość mikrobiologiczna mięsa docierającego do konsumenta

Przetwarzanie i jakość mikrobiologiczna mięsa docierającego do konsumenta

Raphael Komla Nutsukpui

90,75 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786203895414
90,75 €
IVA incluido
Disponible

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Sobre IBD

Głównym celem badania jest ocena obecnego stanu lokalnego przemysłu mięsnego w Ghanie; fakt, że produkty z lokalnego przemysłu nie spełniają międzynarodowych standardów jakości i bezpieczeństwa żywności. W badaniu oceniono również praktyki higieniczne stosowane przez lokalnych rzeźników. W szczególności, standardy bezpieczeństwa mikrobiologicznego mięsa docierającego do konsumenta od przetwórcy w metropolii Akry. Innym celem badania jest chęć oceny poziomu warunków sanitarnych obserwowanych w środowiskach przetwórstwa mięsnego, a tym samym stworzenie bazy dowodowej, na której można budować politykę mającą na celu poprawę jakości mięsa sprzedawanego konsumentom.

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