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THE MICROBIOLOGY OF MANUFACTURED IN BRINES AFTER STORAGE AT 278 K (5C).

Author(s) : DEMPSTER J. F.

Summary

THE OVERALL RESULTS SUGGEST THAT AS THE INPUT NITRITE CONCENTRATION IN THE BACON WAS LOWERED, FEWER GRAM POSITIVE COCCI WERE RECOVERED. THEY DECREASED SIGNIFICANTLY WITH TIME WHEREAS THE GRAM POSITIVE RODS INCREASED PARTICULARLY DURING THE LATTER PART OF STORAGE.

Details

  • Original title: THE MICROBIOLOGY OF MANUFACTURED IN BRINES AFTER STORAGE AT 278 K (5C).
  • Record ID : 1982-0485
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; n. -6; 272-275; 3 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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