ShareREDUCTION OF PREVAILING HYGIENE RISKS WITH PREPARED SALADS BY PROTECTIVE CULTURES. 2. POTATO SALADS.
[In German. / En allemand.]
Author(s) : CERNY G., HENNLICH W.
Type of article: Article
Summary
POSSIBILITIES OF USING LACTIC BACTERIA FOR REDUCING THE RISKS OF BACTERIAL CONTAMINATION (SALMONELLA, CLOSTRIDIUM OR STAPHYLOCOCCUS) IN THESE PREPARED FOODSTUFFS. NEVERTHELESS, TO EXTEND SHELF LIFE, COMPLEMENTARY TREATMENTS ARE NECESSARY, SUCH AS CHILLING AND MODIFIED-ATMOSPHERE PACKAGING. (Bibliogr. int. CDIUPA, FR., 91-270301.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1991-2201
- Languages: German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 42 - n. 1-2
- Publication date: 1991
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