ShareLow-temperature food preservation and characteristics of psychrotrophic microorganisms.
Author(s) : JAY J. M.
Type of article: Book chapter
Summary
Pretreatments and freezing technology of foodstuffs. Storage stability of quick-frozen food. Effects of quick-freezing on survival, composition and physiological mechanisms of psychrotrophs. Nature of psychrotroph thermoresistance.
Details
- Original title: Low-temperature food preservation and characteristics of psychrotrophic microorganisms.
- Record ID : 1994-0276
- Languages: English
- Source: In: Mod. Food Microbiol., Van Nostrand Reinhold - ed. 4; 314-334; 86 ref.
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Microbiology; Psychrotroph; Survival; Quick-frozen food; Freezing
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