ShareTHE MICROBIAL FLORA OF SMOKED PORK LOIN AND FRANKFURTER SAUSAGE STORED IN DIFFERENT GAS ATMOSPHERES AT 277 K (4 DEG C).
Author(s) : BLICKSTAD E., MOLIN G.
Type of article: Article
Summary
IDENTIFICATION OF THE MICROORGANISMS CONTAMINATING THIS MEAT AND SAUSAGES ; STORED EITHER UNDER VACUUM OR IN NITROGEN, OR IN CO2. BACILLUS SP., CORYNEFORMS, FLAVOBACTERIUM AND PSEUDOMONAS PREDOMINATE IN FRESH MEAT AND LACTOBACILLUS SP. AT THE END OF STORAGE. THESE ARE MORE NUMEROUS WITH STORAGE IN CO2. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-2589.
Details
- Original title: THE MICROBIAL FLORA OF SMOKED PORK LOIN AND FRANKFURTER SAUSAGE STORED IN DIFFERENT GAS ATMOSPHERES AT 277 K (4 DEG C).
- Record ID : 1984-0615
- Languages: English
- Source: J. appl. Bacteriol. - vol. 54 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Microbiology; Lactobacillus; Vacuum; Meat; Chilling; Pseudomonas; Sausage; Meat product; Pork; Packaging
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