ShareBehaviour of Campylobacter jejuni during the manufacture and storage of Chinese-style sausage.
Author(s) : YEH C. H., CHOU C. C.
Type of article: Article
Summary
During drying, bacterial populations decreased rapidly. The results showed that vacuum packaging and storage at 5 deg C inhibit the development of this pathogen.
Details
- Original title: Behaviour of Campylobacter jejuni during the manufacture and storage of Chinese-style sausage.
- Record ID : 1995-3637
- Languages: English
- Source: Food Microbiol. - vol. 11 - n. 6
- Publication date: 1994
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: China; Campylobacter; Microbiology; Vacuum; Sausage; Meat product; Cold storage; Packaging
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- Languages : English
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- Source: Journal of Food Protection - vol. 45 - n. 4
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