Studies on the acid preservation of poultry byproducts

Studies on the acid preservation of poultry byproducts

Bibliographic Details
Main Author:	Hector, D. A.
Published:	University of Nottingham 1993
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334883

Similar Items

Vegetable preservation by a mixed organic acid fermentation
by: Delclos, Paul-R. Mrocek
Published: (1991)

Weak acid food preservatives and their mode of action on bacterial cells
by: Thomas, Diane Allison
Published: (1991)

Influence of ionising radiation on the microflora of poultry meat
by: Hughes, Claire Helen
Published: (1991)

Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry
by: Fonseka, Thithalapitige Sunil Gamini
Published: (1993)

Studies on the preservation of mbege an indigenous fermented beverage in Tanzania
by: Shayo, Nicholas B.
Published: (1993)

Sulphite preservation of British fresh sausage
by: Banks, Jeffrey Gordon
Published: (1983)

The application of combined preservation techniques to maintain the quality and extend the shelf life of avocado
by: Nagalingam, Thevaki
Published: (1993)

Survival of Listeria innocua during the production and preservation of concentrated yoghurt starter cultures
by: Lyimo, Monica Eliezer
Published: (1994)

Metabolic studies on lactic acid bacteria
by: Nuraida, Lilis
Published: (1992)

Studies on the structural and mechanical characteristics of acid marinaded beef muscles
by: Rao, M. V.
Published: (1989)

The effect of weak acids and pH on Zygosaccharomyces bailii
by: Cole, Martin B.
Published: (1987)

Kinetics of reactions between sorbic acid and thiol groups
by: Zeb, Alam
Published: (1991)

Organic acid production by the microbial fermentation of sucrose and inulin
by: Drysdale, Conor R.
Published: (1998)

Losses of thiamine, ascorbic acid and lysine in thermally sterilised foods
by: Uribe de Saucedo, Silvia Maricela
Published: (1982)

Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing
by: Martins, Jose Francisco Pereira
Published: (1994)

Improved safety of infant weaning foods through lactic acid fermentation
by: Yusof, Rokiah Binti Mohd
Published: (1993)

Influence of lactic acid bacteria and related factors on production and degradation of aflatoxin
by: Luchese, Rosa Helena
Published: (1991)

Interactions between lactic acid bacteria and lipids in milk type systems
by: Huerta-Gonzalez, L.
Published: (1998)

An evaluation of the role of amino acids in the processing quality of stored potato tubers
by: Brierley, Ewen Richard
Published: (1994)

Factors influencing texture modifying characteristics of selected strains of lactic acid bacteria
by: Cowie, Eoin N.
Published: (1993)

Polysaccharide producing strains of lactic acid bacteria and their effects on aspects of yoghurt rheology
by: Rawson, Helen L.
Published: (1997)

Ferulic acid esterases from Aspergillus niger : their application in the biotransformation of agricultural residues
by: Faulds, C. B.
Published: (1997)

Effect of salt and aeration on acid production by Lactobacillus plantarum isolated from fermenting olive brine
by: Bobillo, Mercedes
Published: (1991)

The effects of iso-α-acids, EDTA, and pasteurisation on packaged beer microbiological, physical, foam, and flavor stability
by: Foster, Robert Turnbull
Published: (1996)

The effects of electron beam irradiation, combined with low pH and organic acids, on the survival and recovery of Escherichia coli and Lactobacillus curvatus
by: Fielding, Louise M.
Published: (1995)

A comparative study of the polyphenoloxidases of starchy tubers
by: Abdel-Gayoum, A. A.
Published: (1983)

Particle size distribution effects in chocolate processing
by: Darley, A. D.
Published: (1987)

A study of aspects of the taxonomy, physiology and metabolism of certain meat spoilage organisms at steady-state and fluctuating chill temperatures
by: Martin, T. A.
Published: (1983)

Fermentation study in soy milk
by: Pinthong, R.
Published: (1980)

A morphological study of chocolate
by: Stoimenof, Lara
Published: (1997)

Studies on clostridium perfringens food poisoning
by: Stringer, M. F.
Published: (1981)

ESR studies on γ-irradiated foods
by: Davidson, Iain G.
Published: (1988)

A study of isoflavones in soybean and tempe
by: Wuryani
Published: (1992)

NMR studies of the effects of phosphates on meat
by: Southon, T. E.
Published: (1985)

An engineering approach to food texture studies
by: Goh, Suk Meng
Published: (2002)

Studies on the accelerated ripening of cheddar cheese
by: Ridha, Sahib Hameed
Published: (1984)

Selected studies on yeasts isolated from the bakery
by: McGrath, Karen
Published: (1990)

Studies on some factors affecting meat flavour formation
by: Madruga, Marta Suely
Published: (1994)

Some toxicity studies on sulphite interaction products in food
by: Garcia, M. M.
Published: (1981)

Quantitative and mechanistic studies of the effect of phenols on foodborne bacteria
by: Nino, Maria Eugenia Ramos
Published: (1996)