Microbiology of Meat and Poultry
Microbiology of Meat and Poultry covers the physiology of yeast, bacteria, and molds associated with meat and poultry products, the microbiology of processing, industrial slaughtering, packaging and storage technologies, quality control and food safety. Meat and Poultry products are easily spoiled by microorganisms because they contain a lot of nutrient, growth factors.
Related Conference of Microbiology of Meat and Poultry
October 22-23, 2025
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Microbiology of Meat and Poultry Conference Speakers
Recommended Sessions
- Advances in Microbiology, Infectious Diseases and Public Health
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