ShareSummary
The use of chill temperatures with food will reduce the rate and extent of microbial storage. What are the latest technologies helping to ensure food safety when they reach consumers?.
Details
- Original title: Food safety and stability of chilled foods.
- Record ID : 30016405
- Languages: English
- Subject: Technology, General information
- Source: Food Australia - vol. 67 - n. 4
- Publication date: 2015/08
Links
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Indexing
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Koktajl bakteriofagowy - skuteczne narzedzie w ...
- Author(s) : FALTYN A. S., KROLASIK J.
- Date : 2015/04
- Languages : Polish
- Source: Chlodnictwo - vol. 50 - n. 4-5
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Microbial safety and quality of various types o...
- Author(s) : DAELMAN J., JACXSENS L., DEVLIEGHERE F., et al.
- Date : 2013/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 30 - n. 2
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Microbiological safety of chilled foods: curren...
- Author(s) : BRACKETT R. E.
- Date : 1992
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 3 - n. 4
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MICROBIOLOGICAL CHALLENGES OF REFRIGERATED FOODS.
- Author(s) : LECHOWICH R. V.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 12
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CHILLED FOODS: THE REVOLUTION IN FRESHNESS.
- Author(s) : GORMLEY T. R.
- Date : 1989
- Languages : English
- Source: Food Irel. - n. 11
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