ShareInactivation of bacteria on vacuum-packaged sliced Bologna-type sausage by high hydrostatic pressures.
Orientierende Versuche zur Inaktivierung von Bakterien in vakuumverpacktem Brühwurstaufschnitt durch hohe hydrostatische Drücke.
Author(s) : KRÖCKEL L., MÜLLER W. D.
Type of article: Article
Details
- Original title: Orientierende Versuche zur Inaktivierung von Bakterien in vakuumverpacktem Brühwurstaufschnitt durch hohe hydrostatische Drücke.
- Record ID : 2003-0288
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 155
- Publication date: 2002/03
- Document available for consultation in the library of the IIR headquarters only.
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