PROSPECTIVE 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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