ShareMICROBIOLOGICAL CHARACTERISTICS OF QUICK-FROZEN MEAT PATTIES AND COTTAGE CHEESE STUFFINGS.
[In Russian. / En russe.]
Author(s) : BALANDINA G. A.
Type of article: Article
Summary
THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF THE MICROFLORA OF NEW TYPE OF QUICK-FROZEN PRODUCTS (SEMI-FINISHED PRODUCTS MADE OF MEAT PATTIES AND COTTAGE CHEESE STUFFINGS) DURING FREEZING AND COLD STORAGE, ARE REPORTED. RECOMMENDATIONS ARE GIVEN FOR THE EVALUATION OF THESE PRODUCTS AFTER THEIR MICROBIOLOGICAL CHARACTERISTICS.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-1543
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 7
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Mince; Microbiology; Meat; Freezing; Fromage frais
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- Date : 1984
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- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
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- Date : 1990
- Languages : Italian
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VARIATION OF THE BIOLOGICAL VALUE AND THE PROPE...
- Author(s) : FIL'CAKOVA N. N.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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QUALITATIVE CHANGES DURING STORAGE OF FROZEN CO...
- Author(s) : MAMULOVA N. A., OVCAROVA G. P., SEMENOVA R. P.
- Date : 1981
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
View record