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EFFECT OF LIQUID NITROGEN FREEZING AND SUBSEQUENT STORAGE ON SURVIVAL OF STAPHYLOCOCCUS AUREUS AND STREPTOCOCCUS PYOGENES IN TREATED PRAWN MEAT.

Author(s) : CHAKRABARTI R., CHOUDHURY D. R.

Type of article: Article

Summary

EVALUATION OF THE RESISTANCE OF THESE BACTERIA ON THE FREEZING OF SHRIMP BY THE CONVENTIONAL PROCESS, 233 K (-40 DEG C), OR BY LIQUID NITROGEN SPRAY AND DURING STORAGE AT 255 K (-18 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR. , 88-210-237132.

Details

  • Original title: EFFECT OF LIQUID NITROGEN FREEZING AND SUBSEQUENT STORAGE ON SURVIVAL OF STAPHYLOCOCCUS AUREUS AND STREPTOCOCCUS PYOGENES IN TREATED PRAWN MEAT.
  • Record ID : 1989-0627
  • Languages: English
  • Source: Fish. Technol. - vol. 25 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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