ShareINFLUENCE OF A PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE IN A VACUUM-PACKED BOLOGNA-TYPE SAUSAGE.
Author(s) : NIELSEN H. J. S., ZEUTHEN P.
Type of article: Article
Summary
STUDY OF THE MICROFLORA OF SAUSAGES CONTAINING SODIUM CHLORIDE OR A SODIUM CHLORIDE/POTASSIUM CHLORIDE MIXTURE, STORED AT 275, 278, 281, 283, 293 AND 298 K (2, 5, 8, 10, 20 AND 25 DEG C). THE PARTIAL SUBSTITUTION OF POTASSIUM CHLORIDE FOR SODIUM CHLORIDE HAS NO EFFECT ON MICROBIAL GROWTH IN THIS KIND OF PRODUCT. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-214112.
Details
- Original title: INFLUENCE OF A PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE IN A VACUUM-PACKED BOLOGNA-TYPE SAUSAGE.
- Record ID : 1987-0555
- Languages: English
- Source: Food Microbiol. - vol. 3 - n. 2
- Publication date: 1986
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Chilling; Sausage; Meat product; Packaging
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