Microbiological contamination level of semi-finished poultry meat pickled by various methods
This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), oppo...
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| Autors principals: | , |
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| Format: | Статья |
| Idioma: | English |
| Publicat: |
TUENGR GROUP
2021
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| Matèries: | |
| Accés en línia: | https://dspace.ncfu.ru/handle/20.500.12258/18559 |
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