Dielectric thawing of meat and meat products
β Scribed by H. R. SANDERS
- Book ID
- 108797319
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 585 KB
- Volume
- 1
- Category
- Article
- ISSN
- 0950-5423
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The following are summaries ofpaperspresented at a symposium organised by the Meat Panel of the Food Group. It was held at the Society of Chemical Industry, 14 Belgrave Square, London, S WI X 8PS on 20 October, 1982. The papers published here are entirely the responsibility of the authors and do not
When the growth of aerobic spoilage bacteria is inhibited, lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability. The presence of a flora of psychrotrophic lactic acid bacteria on