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...
保存先:
| 主要な著者: | , |
|---|---|
| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
TUENGR GROUP
2021
|
| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/20.500.12258/18559 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|