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Influence of different processing procedures on the reproductive capacity ofTrichinella spiralisin pork meat

✍ Scribed by M. S. Medina-Lerena; A. Ramirez-Álvarez; M. Kühne; A. Gómez-Priego; J.-L. de-la-Rosa

Book ID
106552047
Publisher
Springer Netherlands
Year
2008
Tongue
English
Weight
133 KB
Volume
41
Category
Article
ISSN
0049-4747

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## Abstract At 1% (w/w) each of 6 non‐commercial spices (__Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacina__ spp and __Congronema latifolia__) when added to laboratory‐processed tomato ketchup and minced meat reduced spoilage microbial populations to different