ShareBEHAVIOUR OF MICROORGANISMS DURING LONG-TERM STORAGE OF FOOD PRODUCT AT SUB-ZERO TEMPERATURES.
Author(s) : GEIGES O., SCHULER U.
Type of article: Article
Summary
ANALYSIS OF THE GROWTH RATE OF VARIOUS MICROORGANISMS IN SAMPLES OF PEAS, MIXED VEGETABLE, BRUSSELS SPROUTS, POTATO CRISPS AND RAVIOLI, STORED AT 270. 5 OR 278 K (-2.5 OR 5 DEG C). IDENTIFICATION OF THE PREDOMINANT MICROORGANISMS AS A FUNCTION OF STORAGE CONDITIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246659.
Details
- Original title: BEHAVIOUR OF MICROORGANISMS DURING LONG-TERM STORAGE OF FOOD PRODUCT AT SUB-ZERO TEMPERATURES.
- Record ID : 1990-0135
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 6 - n. 3
- Publication date: 1988
Links
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Indexing
- Themes: Small-scale cryogenic applications, cryocoolers
- Keywords: Ravioli; Potato; Microbiology; Chilling; Superchilling; Pea; Vegetable; Brussels sprout
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