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CHEMICAL AND MICROBIOLOGICAL DATA ON PREPACKED BACON.

[In Hungarian. / En hongrois.]

Author(s) : FINTA G., HAVAS F.

Type of article: Article

Summary

STUDY OF THE CHANGES IN COMPOSITION, WATER ACTIVITY AND MICROFLORA DURING STORAGE AT 277-279 K (4-6 DEG C) OR AT 293 K (20 DEG C). IN THE FIRST CASE, PRACTICALLY NO CHANGES ARE OBSERVED AFTER TWO MONTHS. VACUUM-PACKING FAVOURS GOOD STORAGE LIFE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-856.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1983-2206
  • Languages: Hungarian
  • Source: Elelmiszervizsg. Kozl. - vol. 28 - n. 4
  • Publication date: 1982

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