Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products
Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spore...
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| Format: | Others |
| Language: | en |
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McGill University
1993
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134 |