ShareINFLUENCE OF PH ON FREEZE-THAW LETHALITY IN STAPHYLOCOCCUS AUREUS.
Author(s) : DEMCHICK P. H., PALUMBO S. A., SMITH J. L.
Type of article: Article
Summary
THE EFFECTS OF PH (3 TO 8) ON THE RESISTANCE OF STAPHYLOCOCCUS AUREUS TO REPEATED FREEZING AND THAWING PROCESSES WERE STUDIED IN GROUND MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-1235.
Details
- Original title: INFLUENCE OF PH ON FREEZE-THAW LETHALITY IN STAPHYLOCOCCUS AUREUS.
- Record ID : 1983-2208
- Languages: English
- Source: J. Food Saf. - vol. 4 - n. 4
- Publication date: 1982
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Mince; Meat; Survival; Streptococcus; Ph; Freezing
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