ShareAN EVALUATION OF THE EFFECT OF CATALASE AND 3.3-THIODIPROPIONIC 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 METHOD FOR RECOVERING INJURED CELLS, USING A MEDIUM ADDED OR NOT WITH CATALASE OF THIODIPROPIONIC ACID. THE RECOVERY RATE IS HIGHER IN THE CASE OF THE MEDIUM WITH ADDITION. APPLICATION TO COLIFORM COUNT IN ICE CREAM, FROZEN BEEF PATTIES AND VEGETABLES.
Details
- Original title: AN EVALUATION OF THE EFFECT OF CATALASE AND 3.3-THIODIPROPIONIC ACID ON THE RECOVERY OF FREEZE-INJURED COLIFORM BACTERIA.
- Record ID : 1985-2412
- 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; Measurement; Meat; Vegetable; Enzyme; 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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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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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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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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