[Application of freezing and radiation technology on shelf-life of formed minced pork]
1994
Todorovic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Kustudic, M.
The microflora of frozen, minced, formed pork was investigated with the aim to estimate the shelf-life of this product. The isolated microflora from frozen meat was identified by classical and up-to-date methods. The API 50 CHB system was applied for the Bacillus strains, whereas API 20A and enzymatic quick method API RAPID ID 32A was used for the Clostridium strains. Biochemical capabilities reading-out and identifications were performed on ATB instruments on the computer charts. The flavourings (pepper) were pretreated by radiation technology in the preventive purposes.
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