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Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...Thermal Processing of Ready‐to‐Eat Meat Products, 2009, p.17-38
2009
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Lawrie’s Meat Science, 2017, p.231-263
Eighth Edition, 2017
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Thema
- Antimicrobial Effect
- Bacterial Spores And Thermoduric Vegetative Cells And Survival In Cooking
- Cooked Meat Microbiology
- Factors Affecting Microbial Growth In Cooked Meats
- Freeze Dehydration
- High Pressure
- Irradiation
- Meat Preservation
- Meat Quality
- Microbial Spoilage Of Cooked Meats
- Microorganisms And Cooking Effects In Meat
- Microorganisms And Raw Red Meats And Poultry - Bacteria, Yeasts, Molds
- Microorganisms And Raw Red Meats And Poultry ‐ Bacteria, Yeasts, Molds
- Perishable Canned Cured Meats - Viable Mesophilic Aerobic And Anaerobic Sporeformer Survivors
- Perishable Canned Cured Meats ‐ Viable Mesophilic Aerobic And Anaerobic Sporeformer Survivors
- Perishable Cooked Uncured Meats
- Postcook Handling Of Meats In Refrigerated Meat Processing Environments
- Sensory Characteristics
- Shelf-Stable Canned Uncured Meat Products
- Shelf‐stable Canned Uncured Meat Products