Visualitzant per matèria "Embotits -- Microbiologia"
Ara mostrant els elements 1-4 de 4
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Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
(2013)Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during the product shelf life (90 days). Antimicrobial ... -
Effect of high pressure processing on the microbiology of skin-vacuum packaged sliced meat products: cooked pork ham, dry cured pork ham and marinated beef loin
(2007-11-13)High hydrostatic pressure is being increasingly investigated in food processing. It causes microbial inactivation and therefore extends the shelf life and enhances the safety of food products. Yeasts, ... -
Perfil de la microbiota en equipamiento de empresas tradicionales de embutidos crudo-curados
(2006)Las autoras de este artículo han elaborado un trabajo para caracterizar la microbiota tecnológica, deteriorante y patógena en el equipamiento principal de las fábricas de embutidos tradicionales representativas ...