ShareMicrobial and organoleptic qualities of lamb liver during storage at 0 or 3 deg C.
Author(s) : RIVAS T., HERRERA A., YANGUELA J.
Type of article: Article
Summary
Microbial counting was done on lamb-liver samples submitted to cold storage of different durations at 0 and 3 deg C. Results are given, discussed and related to the organoleptic qualities of livers which are more delicate than meat. Possible storage times before marketing are derived.
Details
- Original title: Microbial and organoleptic qualities of lamb liver during storage at 0 or 3 deg C.
- Record ID : 1993-2689
- Languages: English
- Source: Journal of Food Protection - vol. 55 - n. 11
- Publication date: 1992/11
- Document available for consultation in the library of the IIR headquarters only.
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