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EFFECT OF RATE OF CHILLING AND/OR FREEZING ON THE SURVIVAL OF SALMONELLAE IN POULTRY AND ON MEAT QUALITY.

Author(s) : COMERCHERO V.

Type of article: Article

Summary

BIBLIOGRAPHICAL REVIEW OF THE THERMOSENSITIVITY OF SALMONELLAE AND OF DETECTION METHODS IN CHILLED MEAT. THE SIGNIFICANCE OF ANALYTICAL RESULTS LARGELY DEPENDS ON THE COUNTING METHOD USED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253603.

Details

  • Original title: EFFECT OF RATE OF CHILLING AND/OR FREEZING ON THE SURVIVAL OF SALMONELLAE IN POULTRY AND ON MEAT QUALITY.
  • Record ID : 1990-1117
  • Languages: English
  • Source: Indian Food Ind. - vol. 7 - n. 4
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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