Ready-made meals cooked vacuum package (sous vide) and their microbiological safety
2001
Farkas, J. | Polyak-Feher, K. | Andrassy, E. | Meszaros, L.
The authors briefly survey the potential of production of sous-vide meals and the microbiological risk of such products. According to the results of their experiments with products inoculated with spores of a psychrotrophic strain of Bacillus cereus, the microbiological safety can be improved considerably by complementing radiation treatment. In order to maintain the sensory quantity and vitamin content, the optimal combination preservation technology shell be established 'item-by-item'
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书目信息
页码
pp. 267-269
其它主题
Innocuite des produits alimentaires
语言
匈牙利
注释
Summaries Hu, En
翻译的标题
Vakuum-csomagoltan fozott ('sous vide') keszetelek es mikrobiologiai biztonsaguk
类型
Summary; Bibliography
2002-08-15
AGRIS AP
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