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Contribution to the Assessment of Meat Deterioration: Study of Deep Putrefaction Induced by Clostridium perfringens - Softcover
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The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds.
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Contribution to the Assessment of Meat Deterioration
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Contribution to the Assessment of Meat Deterioration
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Contribution to the Assessment of Meat Deterioration (Paperback)
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ISBN 10: 6630312392
ISBN 13: 9786630312393
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Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration
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ISBN 10: 6630312392
ISBN 13: 9786630312393
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Contribution to the Assessment of Meat Deterioration
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration : Study of Deep Putrefaction Induced by Clostridium perfringens
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ISBN 10: 6630312392
ISBN 13: 9786630312393
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration (Paperback)
Published by
Our Knowledge Publishing, 2026
ISBN 10: 6630312392
ISBN 13: 9786630312393
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Seller: AussieBookSeller, Truganina, VIC, Australia
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Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration (Paperback)
Published by
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ISBN 10: 6630312392
ISBN 13: 9786630312393
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Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration
Published by
Our Knowledge Publishing Jul 2026, 2026
ISBN 10: 6630312392
ISBN 13: 9786630312393
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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. 68 pp. Englisch. Seller Inventory # 9786630312393
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Contribution to the Assessment of Meat Deterioration | Study of Deep Putrefaction Induced by Clostridium perfringens
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Taschenbuch. Condition: Neu. Contribution to the Assessment of Meat Deterioration | Study of Deep Putrefaction Induced by Clostridium perfringens | Hadjer Kaddeche (u. a.) | Taschenbuch | Englisch | 2026 | Our Knowledge Publishing | EAN 9786630312393 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 135975163