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Effectiveness of Commercial Organic Acids` Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
AcetolacTM coliforms fecal streptococci Staphylococcus aureus sulfite reducing clostridia merguez shelf life
2008/10/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review
microbial communities food process surfaces mechanisms of resistance food safety
2014/3/3
Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs...