The influence of curing salts on the bahaviour of clostridia in canned pasteurized hams stored at various temperature. Report I

• Autorzy: Wojton B. , Kossakowska A. , Kafel S. , Widenska T. , Gaugusch Z.
• Języki publikacji: EN
• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1968
• Tom: 12
• Numer: 1-4
• Opis fizyczny: p.67-68,ref.

Twórcy

autor

Wojton B.

• Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland

autor

Kossakowska A.

• Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland

autor

Kafel S.

• Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland

autor

Widenska T.

• Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland

autor

Gaugusch Z.

• Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland

Bibliografia

• 1. Cader-Strzelecka B.: Tests on the thermolability of vegetative forms Cl. perfringens type A in the environment of selected meat products. (Bull, of III Cong. of P.T.N.W. Lublin 1966).
• 2. Gaugusch Z., Strzelecki E.: The problem of anaerobic bacilli in the laboratory inspection of animal products, (ibid.).
• 3. Kafel S.: The phenomenon of the antagonism of enterococci to certain anaerobic bacteria and bacteria of lactic acid. (ibid.).
• 4. Strzelecki E.: Investigation on possibility of lecithinase production by Cl. perfringens type A in pasteurized canned meat, (ibid.).
• 5. Gaugusch Z., Kafel S., Ożdżyńska E., Cader-Strzelecka B., Strzelecki E.: Investigations on the types of clostridia occurring in food products of animal origin, (ibid.).
• 6. Załącznik do Instrukcji Nr 4 Min. Rol. Dep. Wet. "Metodyka oznaczania azotynów i azotanów w mięsie i przetworach mięsnych w/g Grau — Mirna".