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MICROBIOLOGICAL AND SENSORY EVALUATION OF PARTIALLY PREPARED SWEDISH MEAT BALLS STORED IN LATENT TEMPERATURE ZONE 273 TO 271 K (0 TO -2 DEG C).

Author(s) : POWERS J. M., COLLINS-THOMPSON D. L.

Type of article: Article

Summary

DETERMINING THE STORAGE LIFE, EVALUATED ON ONE HAND BY ACCEPTABILITY AND FLAVOUR AND ON THE OTHER HAND BY TOTAL MICROFLORA, COLIFORMS, YEASTS AND MOULDS. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-853.

Details

  • Original title: MICROBIOLOGICAL AND SENSORY EVALUATION OF PARTIALLY PREPARED SWEDISH MEAT BALLS STORED IN LATENT TEMPERATURE ZONE 273 TO 271 K (0 TO -2 DEG C).
  • Record ID : 1983-2203
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 15 - n. 4
  • Publication date: 1982

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