ShareMICROBIOLOGICAL 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Coliform; Mould; Mince; Microbiology; Meat; Chilling; Organoleptic property
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MICROBIOLOGICAL AND SENSORY ANALYSES OF SWEDISH...
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- 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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- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 3
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- Author(s) : REDDY K. S., MANDOKHOT U. V.
- Date : 1987
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
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BINDING, SENSORY AND STORAGE PROPERTIES OF ALGI...
- Author(s) : MEANS W. J.
- Date : 1987
- Languages : English
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