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MICROBIOLOGICAL STABILITY OF FOOD PRESERVED BY COMBINED CONSERVATION METHODS.

[In Slovak. /En slovaque.]

Author(s) : HOZOVA B., SORMAN L.

Type of article: Article

Summary

POSSIBILITIES WERE INVESTIGATED INTO THE USE OF TWO OF MANY COMBINED FOOD PRESERVATION METHODS, NAMELY STERILIZATION WITH LOWER WARMING AND COLD STORAGE (PORK AND BEEF IN SAUCE), AND THAT OF ADDING ANTIBIOTIC NISINE AND USING LOWER STERILIZATION INTENSITY (STERILIZED PEA IN SALTY PICKLE). CHANGES ARE STUDIED OF BASIC MICROBIOLOGICAL PHENOMENA THAT CAN BE CONSIDERED ONE OF THE INDICES CONFIRMING THE SUITABILITY OF THE RESPECTIVE COMBINATIONS.

Details

  • Original title: [In Slovak. /En slovaque.]
  • Record ID : 1986-0258
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 23 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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