Evaluation of storage methods of beef by microbiological and chemical indicators
Meat and meat products are a major part of a person's ration. However, due to their high nutritional value, they are a favorable environment for the development of microorganisms and require refrigerated storage. The purpose of this work was to evaluate the storage methods for refrigerated and...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-08-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1381 |