Sulphite preservation of British fresh sausage

The microbial associations that developed in commercially produced sulphited and unsulphited sausages during storage for up to 8 days at a variety of temperatures were identified. Such associations were comprised of domiinant, e.g. Brochothrix thermosphacta, yeasts and lactic acid bacteria, or minor...

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Bibliographic Details
Main Author: Banks, Jeffrey Gordon
Published: University of Bath 1983
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