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EVALUATION OF THE METHODS FOR THE ESTIMATION OF VIABLE BACTERIA COUNTS IN RAW MEAT.

[In Japanese. / En japonais.]

Author(s) : KUBOKURA Y.

Type of article: Article

Summary

THREE METHODS WERE APPLIED TO THE MICROBIOLOGICAL ANALYSIS OF MEATS FROM VARIOUS ORIGINS, CHILLED OR FROZEN: THE PLATE METHOD, THE LIQUID MEDIUM AND THE STANDARD AGAR PROCESSES. THE PLATE METHOD GAVE THE BEST RESULTS. BACTERIAL COUNT VARIED WITH THE STORAGE PROCESS AND THE TYPE OF MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-4508.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-1907
  • Languages: Japanese
  • Source: J. Food hyg. Soc. Jap. - vol. 24 - n. 1
  • Publication date: 1983

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