Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation
Experimental batches of a stuffed pasta product, tortellini, and slightly pre-fried breaded reconstituted turkey steaks with cheese and ham filling, Cordon Bleu, were prepared according to commercial recipes, then inoculated with 104 CFU/g of Staphylococcus aureus (in case of tortellini) and with 10...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2005-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162882 |