SharePROSPECTIVE USE OF TEMPERATURE FUNCTION INTEGRATION FOR PREDICTING THE SHELF-LIFE OF NON-FROZEN POULTRY MEAT PRODUCTS.
Author(s) : POONI G. S., MEAD G. C.
Type of article: Article
Summary
LIST OF THE CRITERIA USED FOR EVALUATING THE DETERIORATION OF POULTRY CARCASSES OR POULTRY MEAT PORTIONS (CHICKEN, DUCK): MICROFLORA, OFF-ODOURS, SLIME, ETC. EFFECTS OF TEMPERATURE ON CONTAMINATING MICROFLORA: PSEUDOMONAS, ENTEROBACTERIACEAE. MATEMATICAL MODELS EXPRESSING GROWTH IN TERMS OF TEMPERATURE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188501.
Details
- Original title: PROSPECTIVE USE OF TEMPERATURE FUNCTION INTEGRATION FOR PREDICTING THE SHELF-LIFE OF NON-FROZEN POULTRY MEAT PRODUCTS.
- Record ID : 1985-0620
- Languages: English
- Source: Food Microbiol. - vol. 1 - n. 1
- Publication date: 1984
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Indexing
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Themes:
Food engineering;
Poultry - Keywords: Poultry; Duck; Calculation; Microbiology; Meat; Chilling; Pseudomonas; Chicken; Enterobacteria
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