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Appreciation hygienique et conservabilite du saucisson cuit (kasher).

1989

Daoudi A. | Belemlih A. | Zambou H.R.

AGROVOC Keywords
actividad del agua deterioro microbiano higiene de la carne keeping quality maroc marruecos meat hygiene mesophile microorganisms microbial degradation microorganismos mesofilos morocco organoleptic properties ph refrigeration religion salchicha saucisse sausages water activity
Bibliographic information
Volume 10 ISSN 0241-0389
Pagination
v.171-174(5)
Other Subjects
Aptitud para la conservacion; Propiedades organolepticas; Hygiene de la viande; Refrigeracion; Degradation microbienne; Propriete organoleptique; Aptitude a la conservation; Microorganisme mesophile; Activite de l' eau
Language
French
Note
6 ref., Summary (Fr).
Translated Title
English. [Hygiene and Keeping quality of Kosher sausage]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Sep-Oct 1989). v. 10(5) p. 171-174.
Corporate Author
Institut Agronomique et Veterinaire Hassan-2, Rabat (Morocco). HIDAOA. Departement d' Hygiene et Industrie des Denrees Alimentaires
2012-11-15
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