𝔖 Bobbio Scriptorium
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Storage and transport of chilled meats and meat products, and process modelling

✍ Scribed by S.J James


Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
554 KB
Volume
10
Category
Article
ISSN
0140-7007

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Lactic acid bacteria of meat and meat pr
✍ Aubrey F. Egan πŸ“‚ Article πŸ“… 1983 πŸ› Springer Netherlands 🌐 English βš– 551 KB

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