Microbiological status of smoked meat products
2013
Kuzelov, Aco | Dimitrovski, Zoran | Naseva, Dijana | Taskov, Nako | Andronikov, Darko
In this manuscript are presented the results of microbiological tests on smoked boneless pork and fresh bacon (green bacon - pancetta) before injection, after injection and after heat treatment. In all trials of smoked boneless pork and pancetta, after heat treatment had the lowest total bacteria number, because the heat treatment destroys most of the bacterial flora that before treatment were present.
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出版者
Publisher "Union of Scientists - Stara Zagora"
其它主题
Animal and dairy science
语言
英语
格式
text
ISSN
1314-4111
类型
Journal Article; Journal Article; Journal Part
2025-07-28
Dublin Core