L'importance de la microbiologie dans la technologie de la viande
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| Format: | Texto biblioteca |
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1969
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| Subjects: | FOOD TECHNOLOGY, MEAT, MICROBIOLOGY, BACTERIA, REPRODUCTION, REFRIGERATION, FREEZE DRYING, INHIBITION, MORTALITY, PASTEURIZING, STERILIZING, HEAT TREATMENT, IRRADIATION, BRINING, TECHNOLOGIE ALIMENTAIRE, VIANDE, MICROBIOLOGIE, TECNOLOGIA DE LOS ALIMENTOS, CARNE, MICROBIOLOGIA, LYOPHILISATION, MORTALITE, PASTEURISATION, STERILISATION (GERMES), TRAITEMENT THERMIQUE, SALAGE, REPRODUCCION, REFRIGERACION, LIOFILIZACION, INHIBICION, MORTALIDAD, PASTEURIZACION, ESTERILIZACION, TRATAMIENTO TERMICO, IRRADIACION, SALAZON, |
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