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MICROBIAL AND CHEMICAL CHANGES IN CHILL-STORED RED MEATS.

Author(s) : DAINTY R. H., SHAW B. G., ROBERTS T. A.

Summary

STUDY AND IDENTIFICATION OF THE MICROFLORA OF MEAT STORED EITHER IN AIR OR UNDER CONTROLLED ATMOSPHERE OR VACUUM-PACKED PRIOR TO STORAGE. STUDY OF THE CHEMICAL CHANGES LINKED TO BACTERIAL GROWTH: IDENTIFICATION OF MICROBIAL BREAKDOWN PRODUCTS, STUDY OF LIPID OXIDATION FOR EACH TYPE OF STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-187458.

Details

  • Original title: MICROBIAL AND CHEMICAL CHANGES IN CHILL-STORED RED MEATS.
  • Record ID : 1985-0177
  • Languages: English
  • Publication date: 1983
  • Source: Source: Soc. appl. Bacteriol. Symp. Ser.
    n. 11; 151-178; 125 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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