Share

EFFECT OF COOLING CONDITIONS ON THE GROWTH OF MICROORGANISMS IN SEMI-MANUFACTURED BONELESS PRODUCTS.

[In Russian. / En russe.]

Author(s) : SISKINA N. N., MIHAJLOVA M. M., KANEVSKAJA A. V.

Type of article: Periodical article

Summary

RESULTS OF A TEST ON THE OVERALL SEEDING AND AMOUNT OF LACTIC ACID BACTERIA AS A FUNCTION OF THE STORAGE LIFE OF MEAT AND THE CHANGE IN TITRATION ACIDITY IN VACUUM-PACKED SEMI-MANUFACTURED PRODUCTS DURING STORAGE. THE TECHNICAL CONDITIONS OF THE PRODUCTION OF VACUUM-PACKED SEMI-MANUFACTURED PRODUCTS MADE OF BONELESS MEAT PROVIDE HIGH QUALITY PRODUCTS DURING 28 DAYS STORAGE AT 273-275 K (0-2 DEG C). R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-2246
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 9
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing