Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix
The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when th...
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| Pubblicato in: | Appl Microbiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1970
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376779/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5422305/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.5.734-741.1970 |
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