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BACTERIOLOGY OF < READY-TO-SERVE > PRODUCTS.

BACTERIOLOGIE DES PRODUITS DE 4E GAMME.

Author(s) : CARLIN F., NGUYEN-THE C.

Type of article: Article

Summary

BACTERIOLOGICAL DETERIORATION OF < READY-TO-SERVE > PRODUCTS (FRESH VEGETALS WHICH ARE READY FOR USE, CUT UP AND CONDITIONED IN PLASTIC BAGS). THE BACTERIA RESPONSIBLE FOR NECROSIS AND FOR SOFT ROTTING OF MIXED SALADS ON ONE HAND, AND FOR LACTIC FERMENTATION OF GRATED CARROTS ON THE OTHER HAND, ARE IDENTIFIED. THE INFLUENCE OF THE GASEOUS ATMOSPHERE INSIDE THE BAG, OF THE PACKAGING PERMEABILITY AND OF THE STORAGE TEMPERATURE ON DETERIORATION ARE ANALYZED. J.R.

Details

  • Original title: BACTERIOLOGIE DES PRODUITS DE 4E GAMME.
  • Record ID : 1989-2301
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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