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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).

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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