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
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 51-64
其它主题
Microorganisme / resistance a la temperature; Microorganismos / resistencia a la temperatura; Hygiene des aliments; Etuvage; Vaporizacion
语言
抛光
注释
7 tables; 34 ref. Summaries (En, Ru)
类型
Summary
1986-08-15
AGRIS AP