ShareSURVIVAL OF SALMONELLA IN FROZEN GROUND CHICKEN AND BEEF MEAT.
[In Italian. / En italien.]
Author(s) : STECCHINI M.
Type of article: Article
Summary
TESTS CARRIED OUT ON GROUND POULTRY AND BEEF MEAT WITH PH OF 6.0 AND 5.8, RESPECTIVELY, STORED AT 255 K (18 DEG C) CONFIRMED THE DESTRUCTION OF SALMONELLA ENTERITIDIS AND S. CHOLERAE AFTER 4 TO 5 MONTH STORAGE AT THIS TEMPERATURE. A. M.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-0172
- Languages: Italian
- Publication date: 1981
- Source: Source: Ind. aliment.
vol. 20; n. 11; 1981.11; 782-785; 1 fig.; 1 tabl.; 18 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Poultry
- Keywords: Poultry; Salmonella; Mince; Microbiology; Meat; Beef; Freezing
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- Author(s) : COX N. A.
- Date : 1983
- Languages : English
- Source: Br. Poult. Sci. - 62; 960-964; 6 tabl.; 14 ref.
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- Author(s) : YOON K. S., OSCAR T. P.
- Date : 2002/03
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- Source: Ital. J. Food Sci. - vol. 67 - n. 2
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