Open AccessPASTEURIZED MEAT PRODUCTS II. BACTERIOLOGICAL PROPERTIES
Author(s) -
Α. ΣΚΑΡΒΕΛΗΣ
Publication year - 1972
Publication title -
journal of the hellenic veterinary medical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
eISSN - 2585-3724
pISSN - 1792-2720
DOI - 10.12681/jhvms.20044
Subject(s) - pasteurization , food science , contamination , chemistry , biology , ecology
The author makes a review of the bacteriological properties of pasteurized meat products and especially of ham. He refers to the different factors responsible for the endogenous as well the exogenous contamination of these products.