Share

Microbiological aspects of frozen foods.

Author(s) : BROWN M. H.

Type of article: Book chapter

Summary

Microbial growth at low temperatures and the effects of freezing on the inactivation of microorganisms are studied. Freezing inhibition mechanisms and restoration of cells injured by low temperature are analyzed. The relationship between microflora and organoleptic properties of frozen food is outlined.

Details

  • Original title: Microbiological aspects of frozen foods.
  • Record ID : 1992-2758
  • Languages: English
  • Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 15-25; 1 fig.; 2 tabl.; 20 ref.
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing