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BACTERIOLOGICAL AND CHEMICAL CHANGES OCCURRING IN MINCED CAMEL MEAT AND MEAT SUBSTITUTES DURING COLD STORAGE.

Author(s) : ABDEL-BAKI M. M., SAMAHY S. K. el-, NEMR S. A. el-

Summary

STUDY, DURING 0 TO 10 DAY STORAGE AT 278 K (5 DEG C) OF THE DEVELOPMENT OF MICROFLORA (COLIFORMS, PSYCHROTROPHS, BACTERIA) AND CHANGES IN THE THIOBARBITURIC ACID INDEX AND THE NITROGEN CONTENT OF MINCED CAMEL MEAT AND OF A MIXTURE OF MINCED CAMEL MEAT (70%), SOY CURD, POTATO FLOUR AND SOY PROTEINS.

Details

  • Original title: BACTERIOLOGICAL AND CHEMICAL CHANGES OCCURRING IN MINCED CAMEL MEAT AND MEAT SUBSTITUTES DURING COLD STORAGE.
  • Record ID : 1988-1493
  • Languages: English
  • Publication date: 1986
  • Source: Source: Proc. eur. Meet. Meat Res. Work., Ghent
    vol. 1; 31-34; 18 ref.

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