ShareTIME-TEMPERATURE EFFECTS ON THE MICROFLORA OF RAW MUTTON.
Author(s) : SANKARAN R., LEELA R.
Type of article: Article
Summary
EFFECT OF TEMPERATURE 278, 295 TO 303 K (5, 22 TO 30 DEG C) AND OF PACKAGING UNDER A WATER AND AIRTIGHT FILM ON THE GROWTH OF SOME MICROORGANISMS IN MUTTON DURING ITS STORAGE. (Bull. bibliogr. CDIUPA, FR., 16, N.11-12, 1982/11-12, 172511.
Details
- Original title: TIME-TEMPERATURE EFFECTS ON THE MICROFLORA OF RAW MUTTON.
- Record ID : 1984-0614
- Languages: English
- Source: Chem. Mikrobiol. Technol. Lebensm. - vol. 7 - n. 5
- Publication date: 1982
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Tightness; Microbiology; Meat; Chilling; Sheep; Packaging
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- Author(s) : GILL C. O., PENNY N.
- Date : 1984
- Languages : English
- Source: Meat Sci. - vol. 11 - n. 1
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- Author(s) : CHRISTOPHER F. M.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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EXTENDING RETAIL STORAGE LIFE OF BEEF AND LAMB ...
- Author(s) : SHAY B. J., EGAN A. F.
- Date : 1990
- Languages : English
- Source: Food Aust. - vol. 42 - n. 8
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MICROBIAL CHANGES IN MUTTON DUE TO REPEATED FRE...
- Author(s) : VIJAYA RAO D., BHAGIRATHI B.
- Date : 1985/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
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PROLONGATION OF STORAGE LIFE OF VACUUM PACKAGED...
- Author(s) : EUSTACE I. J.
- Date : 1984
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 44 - n. 3
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