Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage
This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resistance was studied in APT-broth, on APT-agar and in co...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1993-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72667 |
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