Post-process, packaging-induced fermentation of delicatessen meats
- Author
- HOLLEY, R. A1 ; DOYON, G; FORTIN, J; RODRIGUE, N; CARBONNEAU, M
[1] Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada - Source
Food research international. 1996, Vol 29, Num 1, pp 35-48 ; ref : 34 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bactérie Contrôle microbiologique Durée conservation Emballage sous vide Entreposage frigorifique Fermentation lactique Jambon Qualité Saucisse Tranchage Viande salée Atmosphère modifiée Pastrami Produit carné
- Keyword (en)
- Bacteria Microbiological testing Shelf life Vacuum packaging Refrigerated storage Lactic fermentation Ham Quality Sausage Slicing Cured meat Modified atmosphere Meat product
- Keyword (es)
- Bacteria Control microbiológico Tiempo conservación Empaque al vacío Almacenamiento frigorífico Fermentación láctica Jamón Calidad Salchicha Chapeado Carne salada Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3114398
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0963-9969(95)00055-0 
https://dx.doi.org/10.1016/0963-9969(95)00055-0
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