ShareAN EVALUATION OF THE EFFECT OF CATALASE AND 3.3-THIO-DIPROPIONIC ACID ON THE RECOVERY OF FREEZE-INJURED COLIFORM BACTERIA.
Author(s) : GRAM L., PEDERSEN P., SOGAARD H.
Type of article: Article
Summary
DESCRIPTION OF A RECOVERY PROCESS FOR INJURED MICROORGANISM CELLS BY A MEDIUM WITH OR WITHOUT ADDITION OF CATALASE OR THIODIPROPIONIC ACID. RECOVERY RATE IS HIGHER WITH THE MEDIUM WITH ADDITION. APPLICATION TO COLIFORM COUNT IN FROZEN VEGETABLES, GROUND MEAT AND ICE CREAM.
Details
- Original title: AN EVALUATION OF THE EFFECT OF CATALASE AND 3.3-THIO-DIPROPIONIC ACID ON THE RECOVERY OF FREEZE-INJURED COLIFORM BACTERIA.
- Record ID : 1986-0631
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 1 - n. 3
- Publication date: 1984
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Coliform; Mince; Microbiology; Meat; Survival; Vegetable; Ice cream; Freezing
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AN EVALUATION OF THE EFFECT OF CATALASE AND 3.3...
- Author(s) : GRAM L., PEDERSEN P., SOGAARD H.
- Date : 1984
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 1 - n. 3
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RECOVERY OF SUB-LETHALLY INJURED BACTERIA FROM ...
- Author(s) : OSCROFT C. A., ALCOCK S. J., CLAYDEN J. A.
- Date : 1987
- Languages : English
- Source: Food Microbiol. - vol. 4 - n. 3
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Microscopical methods for examining frozen foods.
- Author(s) : WILSON A. J.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 97-112; 17 fig.; 22 ref.
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Les techniques cryogéniques : de nombreuses app...
- Author(s) : BURNER S.
- Date : 2001/01
- Languages : French
- Source: Monde Surgelé - n. 65
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EVALUATION OF THE QUALITY CHANGE IN FROZEN PROD...
- Author(s) : POESCHEL W., KIENER W.
- Date : 1987
- Languages : German
- Source: Lebensmittelindustrie - vol. 34 - n. 1
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