Share

THE DYNAMICS OF BIOCHEMICAL ALTERATIONS AND THE BACTERIAL LOAD IN CERTAIN MEAT PRODUCTS AS INFLUENCED BY TEMPERATURE AND STORAGE TIME.

[In Romanian. / En roumain.]

Author(s) : STANESCU V., LASLO C.

Type of article: Article

Summary

AN ORGANOLEPTIC, PHYSICO-CHEMICAL AND BACTERIOLOGICAL EXAMINATION WAS MADE OF 540 SAMPLES OF MEAT PRODUCTS DURING PROCESSING AND STORAGE AT VARIOUS TEMPERATURES AND HUMIDITIES. THE RESULTS ASSOCIATED WITH THESE THREE FACTORS ARE ANALYSED AND REPORTED. THE VALUES OF THESE RESULTS WERE RECORDED AFTER 5-7 DAYS STORAGE AT 287-289 K OR 8 DAYS AT 273-277 K.

Details

  • Original title: [In Romanian. / En roumain.]
  • Record ID : 1981-0144
  • Languages: Romanian
  • Source: Bul. Inst. agron. - n. 32
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing