ShareClean rooms for soft cheese production.
[In German. / En allemand.]
Author(s) : TODT W.
Type of article: Article
Summary
The advantages of clean rooms to reduce biological contamination of cheese are evaluated. Several installations are described and studies of their systems are given.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1992-2912
- Languages: German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 42 - n. 9
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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CLEAN ROOMS FOR THE PREPARATION OF SOFT CHEESE.
- Author(s) : TODT W.
- Date : 1991
- Languages : Italian
- Source: Ind. Latte - vol. 16 - n. 4
View record
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Salles propres pour moisissures nobles.
- Author(s) : TODT W.
- Date : 1996
- Languages : French
- Source: Rev. tech. Sulzer - Sulzer tech. Rev. - vol. 78 - n. 3
View record
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Growth and survival of Yersinia enterocolitica,...
- Author(s) : LITTLE C. L., KNOCHEL S.
- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 24 - n. 1-2
View record
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Protective cultures help fight pathogens in sof...
- Date : 1997
- Languages : English
- Source: ASCA Newsl. - n. 4
View record
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Potential growth and control of Salmonella in s...
- Author(s) : KASRAZADEH M., GENIGEORGIS C.
- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 22 - n. 2-3
View record