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DEVELOPMENT OF TOTAL MICROORGANISM COUNT DURING THE DIFFERENT TECHNOLOGICAL STAGES OF THE MANUFACTURE OF PREPARED FROZEN DISHES WITH MEAT SAUCE.

[In German. / En allemand.]

Author(s) : JESCHKE G., REPPE P., MATTAUSCH R.

Type of article: Article

Summary

IDENTIFICATION OF BACTERIA IN RAW MATERIAL, IN SEMI-FINISHED AND FINISHED PRODUCTS. PRODUCTS OF THE GOULASH TYPE, CONTAINING PORK OR VEAL, WERE ANALYSED. (Bull. bibliogr. CDIUPA, FR., 16, N.5, 1982/05, 31, 167717.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1062
  • Languages: German
  • Source: Fleisch - vol. 36 - n. 3
  • Publication date: 1982

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