ShareHEAT RESISTANCE OF STREPTOCOCCUS FAECIUM IN PASTEURIZED HA.
Author(s) : HOUBEN J. H.
Type of article: Article
Summary
THE PURPOSE OF THIS INVESTIGATION WAS TO FIND OUT WHETHER PRODUCTION AND STORAGE OF PASTEURIZED HAM COULD BE CONTROLLED, WITH SPECIAL REFERENCE TO STR. FAECIUM, WITHOUT INTENSIFYING THE PASTEURIZATION PROCESS TO A GREAT EXTENT. A SECONDARY AIM WAS TO ACHIEVE PRODUCTS WHICH ARE BACTERIOLOGICALLY STABLE AT 281 K (8 DEG C).
Details
- Original title: HEAT RESISTANCE OF STREPTOCOCCUS FAECIUM IN PASTEURIZED HA.
- Record ID : 1982-1990
- Languages: German
- Source: Fleischwirtschaft - vol. 62 - n. 4
- Publication date: 1982/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Pasteurization; Microbiology; Meat; Streptococcus; Pork; Hygiene; Ham
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SIGNIFICANCE OF SALMONELLAE IN SAUSAGE AND RAW ...
- Author(s) : SCHMIDT U.
- Date : 1986
- Languages : German
- Source: Fleischerei - vol. 37 - n. 4
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES OF PR...
- Author(s) : ABU-BAKAR A.
- Date : 1983
- Languages : English
View record
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D-LACTATE CONCENTRATION AS A PARAMETER FOR EVAL...
- Author(s) : SCHNEIDER W., HILDEBRANDT G., SINELL H. J.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
View record
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ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-...
- Author(s) : MARRIOTT N. G.
- Date : 1983/08
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 8
View record