ShareSPORE LOADS IN RAW MATERIALS AND MEAT PRODUCTS.
[In German. / En allemand.]
Author(s) : HECHELMANN H., LEISTNER L.
Type of article: Article
Summary
RECOMMENDATIONS ARE GIVEN, THE COMPLIANCE TO WHICH PREVENTS OR AT LEAST MINIMIZES THE HAZARD OF SPORE FORMATION IN MEAT PRODUCTS. AMONGST THESE RECOMMENDATIONS, IT MAY BE STRESSED THAT BELOW 263 K (10 DEG C) THE MOST IMPORTANT SPORE-FORMING MOULDS CAN NO LONGER GROW. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1491
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 96
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Spore; Microbiology; Meat; Chilling; Meat product
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