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חיפוש מתקדם
Juven, B.J., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Gagel, S., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Saguy, I., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Weisslowicz, H., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms. © 1984.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
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תנאי שימוש
Microbiology of spoilage of a perishable pomegranate product
1
Juven, B.J., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Gagel, S., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Saguy, I., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Weisslowicz, H., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Microbiology of spoilage of a perishable pomegranate product
Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms. © 1984.
Scientific Publication
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