ShareEFFECT OF BLAST CHILLING ON THE BACTERIAL QUALITY AND CASE LIFE OF PORK.
Author(s) : GREER G. G., DILTS B. D.
Type of article: Article
Summary
EVIDENCE OF EQUIVALENT MICROBIOLOGICAL QUALITY AND STORAGE LIFE WHEN CARCASES ARE CHILLED BY THE CONVENTIONAL PROCEDURE AT 274 K (1 DEG C) FOR 24 HRS, OR BY A TECHNIQUE MAINTAINING THEM FOR 1 HR AT 248 K (-25 DEG C), THEN 23 HRS AT 274 K. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-225436.
Details
- Original title: EFFECT OF BLAST CHILLING ON THE BACTERIAL QUALITY AND CASE LIFE OF PORK.
- Record ID : 1988-0186
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Chilling; Pork
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