Control of microbe processes in sterilizing of seafood
Effects of spicy oil extracts on thermal resistance of microorganisms in canned cephalopods in oil or with addition of oil, on duration of the sterilization, and on quality of finished products are investigated. Thermal resistance of the spores decreased after the vegetable oil substitution by the s...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2017-03-01
|
| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/177 |