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INDUSTRIAL EXPERIENCES RELATED TO THE TECHNIQUE FOR REDUCING THE MICRO-ORGANISM COUNT IN QUICK-FROZEN TOMATO-SHAPED PAPRIKA.

[In Hungarian. / En hongrois.]

Author(s) : BOTAR L., SEBOKK A., BOHUS E.

Type of article: Article

Summary

AS A RESULT OF THE ACETIC ACID TECHNIQUE FOR THE REDUCTION OF MICRO-ORGANISM COUNT IN QUICK-FROZEN TOMATO-SHAPED PAPRIKA PRODUCTS, THE MICRO-ORGANISM COUNT OF THESE PRODUCTS WAS DIMINISHED BY AN ORDER OF MAGNITUDE. THE EFFICIENCY OF THIS TECHNIQUE HAS BEEN PROVED DURING SEVERAL YEARS.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1982-1979
  • Languages: Hungarian
  • Source: Hütöipar - vol. 28 - n. 2
  • Publication date: 1981/04
  • Document available for consultation in the library of the IIR headquarters only.

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