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BEHAVIOUR OF MICRO-ORGANISMS IN FOODS DURING CHILLED AND FROZEN STORAGE.

[In Japanese. / En japonais.]

Author(s) : SASAYAMA S.

Type of article: Article

Summary

MICRO-ORGANISMS CAUSE FOOD SPOILAGE AND THE AUTHOR POINTS OUT THAT CHILLING AND FREEZING PREVENTS THE EXISTENCE OR MULTIPLICATION OF BACTERIA WHICH ARE DESTROYED BY LOW TEMPERATURES. THE ARTICLE DESCRIBES THE MECHANISMS OF FOOD SPOILAGE AND THE INSPECTION OF FOOD BACTERIA ACCORDING TO SANITARY REGULATIONS IN JAPAN.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-0861
  • Languages: Japanese
  • Subject: Regulation
  • Source: Refrigeration - vol. 62 - n. 717
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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