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EFFECT OF LOW TEMPERATURES ON THE SURVIVAL OF MICROFLORA IN QUICK FROZEN PREPARED FOODS.

[In Russian. / En russe.]

Author(s) : VLODAVEC V. V., KUNINA V. A.

Type of article: Article

Summary

TEST RESULTS OF THE SURVIVAL OF MICROFLORA, POSSIBLY PATHOGENIC, IN PREPARED FOODS STORED AT 268, 261 AND 255 K . 5, -12 AND -18 DEG C) FOR 2 WEEKS, 1, 2, 3 MONTHS AND 1.5 YEARS THE DATA SHOW THE GREAT STABILITY OF VARIOUS TYPES OF MICROORGANISM UNDER THE EFFECT OF LOW TEMPERATURES.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-1450
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 4
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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