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Microbiologie des altérations de l'odeur des produits alimentaires.

Microbiology of food taints.

Auteurs : WHITFIELD F. B.

Type d'article : Article

Résumé

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria.

Détails

  • Titre original : Microbiology of food taints.
  • Identifiant de la fiche : 1999-2954
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 33 - n. 1
  • Date d'édition : 02/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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