ShareMICROBIOLOGICAL AND SENSORY ANALYSES OF SWEDISH-TYPE MEAT BALLS, PART-PROCESSED, STORED IN THE CRITICAL TEMPERATURE ZONE 271 TO 273 K (-2 TO 0 DEG C).
Author(s) : POWERS J. M., COLLINS-THOMPSON D. L.
Type of article: Article
Summary
ESTIMATION OF THE STORAGE LIFE EVALUATED, ON ONE HAND, BY ACCEPTABILITY AND FLAVOUR, ON THE OTHER HAND, BY TOTAL MICROFLORA, COLIFORMS, YEASTS AND MOULDS. (Bull. CNRS, FR., 83-340-3439.
Details
- Original title: MICROBIOLOGICAL AND SENSORY ANALYSES OF SWEDISH-TYPE MEAT BALLS, PART-PROCESSED, STORED IN THE CRITICAL TEMPERATURE ZONE 271 TO 273 K (-2 TO 0 DEG C).
- Record ID : 1984-0624
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 15 - n. 4
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Yeast; Coliform; Mould; Mince; Microbiology; Meat; Organoleptic property
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MICROBIOLOGICAL AND SENSORY EVALUATION OF PARTI...
- Author(s) : POWERS J. M., COLLINS-THOMPSON D. L.
- Date : 1982
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 15 - n. 4
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MICROBIAL COUNTS ON SURFACES OF LAMB CARCASSES ...
- Author(s) : ALI S. H., HOSHYARE D. F., DELAIMY K. S. al-
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 11
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EFFECTS OF PRE-CURE STORAGE AND SMOKING ON THE ...
- Author(s) : LANGLOIS B. E., KEMP J. D., JOHNSON A. E.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 3
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STORAGE LIFE AND EATING-RELATED QUALITY OF NEW ...
- Author(s) : WINGER R. J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 541-552; 2 fig.; 1 tabl.; 28 ref.
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FABRICATION DE VIANDE DE BOEUF RESTRUCTUREE REF...
- Author(s) : VIGNERON X.
- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 3
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