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EFFECT OF THE COOLING TEMPERATURE ON THE MICROFLORA OF STUFFING FOR PASTA.

[In Italian. / En italien.]

Author(s) : VEZZANI E., FOTI S.

Type of article: Article

Summary

COMPARISON, AT TEMPERATURES BETWEEN 273 AND 253 K (0 AND -20 DEG C) OF THE MICROFLORA OF STUFFING PREPARED FROM BEEF, PORK OR VEGETABLES AND ACCORDING TO TWO METH OF IS THE VOMM METHOD). THE OPTIMUM COOLING CONDITIONS OF STUFFING WERE ESTABLISHED. (Bibliogr. int. CDIUPA, FR., 90-263615.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-1258
  • Languages: Italian
  • Source: Tec. Molit. - vol. 41 - n. 7
  • Publication date: 1990

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