ShareMICROBIOLOGICAL CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.
Author(s) : BROCKLEHURST T. F., LUND B. M.
Type of article: Article
Summary
FIVE TYPES OF SALADS CONTAINING DIFFERENT KINDS OF VEGETABLES, SEASONED WITH MAYONNAISE, WERE ANALYSED FOR PH, ACETIC ACID CONTENT AND MICROFLORA COMPOSITION. THE INTERACTIONS BETWEEN MAYONNAISE AND VEGETABLES FAVOUR THE GROWTH CONDITIONS OF MICRO-ORGANISMS. THE REDISTRIBUTION OF ACETIC ACID IN PREPARED SALADS IMPROVES THEIR STORAGE LIFE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188704.
Details
- Original title: MICROBIOLOGICAL CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.
- Record ID : 1985-0668
- Languages: English
- Source: Food Microbiol. - vol. 1 - n. 1
- Publication date: 1984
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Microbiology; Chilling; Salad; Chemical property; Mayonnaise
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THE MICROBIOLOGY OF MAYONNAISE-BASED SALADS.
- Author(s) : DENNIS C., ROSE S.
- Date : 1984/06
- Languages : English
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- Author(s) : BROCKLEHURST T. F.
- Date : 1984
- Languages : English
- Source: Food Manuf. - vol. 59 - n. 4
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MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN ...
- Author(s) : LINDROTH S. E.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 4
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CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.
- Author(s) : TUNALEY A., BROWNSEY G., BROCKLEHURST T. F.
- Date : 1985
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
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- Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
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