ShareChilling and cold storage of meat: microbiological processes.
[In German. / En allemand.]
Author(s) : BEM Z., HECHELMANN H.
Type of article: Article
Summary
The authors attempt, on the basis of their own experience and with the help of data in the literature, to present a picture of how microbiological processes influence the quality of meat during the chilling process.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3655
- Languages: German
- Source: Fleischwirtschaft - vol. 74 - n. 10
- Publication date: 1994/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Microbiology; Meat; Rapid chilling; Chilling; Quality; Process; Cold storage; Growth
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