Characteristics and variability of micro-organisms in steamed sausage during storage

Libelt, K. . Inst. Higieny Zywnosci Zwierzecego Pochodzenia

Characteristics and variability of micro-organisms in steamed sausage during storage

1984

Libelt, K. (Akademia Rolnicza, Lublin (Poland). Inst. Higieny Zywnosci Zwierzecego Pochodzenia)

A significant increase in the number of proteolytic bacteria was observed in steamed sausages stored at 10 and 20 degrees. C. The number of psychrophiles was not altered while the number of Bacillus sp. and thermophiles was reduced

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AGROVOC Keywords

almacenamiento higiene de los alimentos salchicha saucisse stockage

Bibliographic information

Published in

Polskie Archiwum Weterynaryjne (Poland) | Archivum Veterinarium Polonicum

Volume 24 Issue 1 ISSN 0079-3647

Pagination

pp. 51-64

Other Subjects

Microorganisme / resistance a la temperature; Microorganismos / resistencia a la temperatura; Hygiene des aliments; Etuvage; Vaporizacion

Language

Polish

Note

7 tables; 34 ref. Summaries (En, Ru)

Type

Summary

In AGRIS since: 1986-08-15

Format: AGRIS AP

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Characteristics and variability of micro-organisms in steamed sausage during storage

1984

AGROVOC Keywords

Bibliographic information