ShareEXTENDING THE STORAGE OF FOODSTUFFS BY NON CONVENTIONAL PRESERVATION METHODS.
[In Czech. / En tchèque.]
Author(s) : HOZOVA B., SORMAN L., OLEXOVA B.
Type of article: Article
Summary
VARIOUS COMBINATIONS ARE APPLIED TO PORK < GOULASH >: HEAT STERILIZATION, SEMI-ASEPTIC PACKAGING, FROZEN STORAGE AND ADDITION OF GLYCOCOLL. SENSORY AND MICROBIOLOGICAL ANALYSES ARE CARRIED OUT EVERY WEEK FOR 42 DAYS. THE ADDITION OF GLYCOCOLL SEEMS TO BE EFFECTIVE IN CONTROLLING BACTERIA BUT IS UNABLE TO CONTROL YEASTS AND MOULDS. THE ORGANOLEPTIC PROPERTIES ARE SATISFACTORY DURING THE INVESTIGATION. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252582.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1990-1142
- Languages: Czech
- Source: Sb. UVTIZ, Potravin. Vedy - vol. 7 - n. 2
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Yeast; Sterilization; Mould; Microbiology; Meat; Organoleptic property; Pork; Precooked food; Freezing
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