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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