ShareThe microbiological quality of organically produced meat products.
Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Production.
Author(s) : ALBERT T., GAREIS M., KRÖCKEL L.
Type of article: Article
Summary
This paper presents the results of a biological analysis of spreadable sausages and sliced cooked meat products. A comparison between ecological and conventional production was performed.
Details
- Original title: Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Production.
- Record ID : 2004-2353
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 42 - n. 161
- Publication date: 2003/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Bedienungskühltheken im Lebensmittel-Einzelhand...
- Author(s) : BECKER B., TRIERWEILER B., FECHLER J., et al.
- Date : 2002/01
- Languages : German
- Source: Fleischwirtschaft - vol. 82 - n. 1
View record
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Mikrobiologische Qualität von vorverpacktem Brü...
- Author(s) : KRÖCKEL L.
- Date : 2008/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 180
View record
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Effects of high-pressure processing on the safe...
- Author(s) : HAYMAN M. M., BAXTER I., O'RIORDAN P. J., et al.
- Date : 2004/08
- Languages : English
- Source: Journal of Food Protection - vol. 67 - n. 8
View record
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Survival of Escherichia coli O157:H7, Salmonell...
- Author(s) : CHIKTHIMMAH N., KNABEL S. J.
- Date : 2001/07
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 7
View record
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Chemical, microbial and sensory changes during ...
- Author(s) : BORCH E., AGERHEM H.
- Date : 1992
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 15 - n. 1-2
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