ShareVirus inactivation through salt preservation.
Author(s) : WIJNKER J. J.
Type of article: Article
Details
- Original title: Virus inactivation through salt preservation.
- Record ID : 2009-2416
- Languages: English
- Source: Fleischwirtschaft International - vol. 24 - n. 2
- Publication date: 2009
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Virus; Sausage; Meat product; Process; Inhibition; Cold storage
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- Date : 2006/01
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 1
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Thermal inactivation of Escherichia coli O157:H...
- Author(s) : MUKHERJEE A., YOON Y., BELK K. E., et al.
- Date : 2008/07
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 7
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Potassium sorbate does not increase control of ...
- Author(s) : LUNGU B., JOHNSON M. G.
- Date : 2005/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 2
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Charakterystyka substancji dodatkowych stosowan...
- Author(s) : KONDRATOWICZ J., LICHTOROWICZ M.
- Date : 2008/04
- Languages : Polish
- Source: Chlodnictwo - vol. 43 - n. 4
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Changes in sugars during storage of sausages.
- Author(s) : MENDIOLEA R., GUERRERO I., TAYLOR A. J.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 3
View record