Basse temperature per la distruzione delle Salmonelle nelle carni

COMI, Giuseppe; MAIFRENI, Michela; CANTONI C.

oai:air.uniud.it:11390/880426

Basse temperature per la distruzione delle Salmonelle nelle carni

Authors: Giuseppe COMI
Michela MAIFRENI
CANTONI C.
Publication date: 1 January 2000
Publisher

Abstract

The various types of meat can be contaminated by Salmonella spp.To determine an effective mean for reducing or destroying this bacterial group in meats, samples have been subjected to low temperature (-3°/-5°C). A total destruction of Salmonella spp. was obtained after 48-72 h

info:eu-repo/semantics/article

Similar works

Full text

Archivio istituzionale della ricerca - Università degli Studi di Udine

oai:air.uniud.it:11390/880426

Last time updated on 12/11/2016

This paper was published in Archivio istituzionale della ricerca - Università degli Studi di Udine.

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.