EJPAU 2005. Malicki A. , Brużewicz S. MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 2/volume8

Topic:

Veterinary Medicine

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Malicki A. , Brużewicz S. 2005. MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE, EJPAU 8(2/volume8), #18.
Available Online: http://www.ejpau.media.pl/volume8/issue2/volume8/art-18.html

MICROBIOLOGICAL STATUS OF MINCED MEAT DIRECTLY POST PRODUCTION IS INFLUENCED BY ITS INTERNAL TEMPERATURE AND PH VALUE

Adam Malicki¹, Szymon Brużewicz²
¹ Department of Food Hygiene and Consumer Safety, Agricultural University of Wrocław, Poland
² Institute of Social Problems of Health and Education, Warsaw School of Social Psychology, Poland

ABSTRACT

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Key words: minced meat, microbiology, water activity, pH, internal temperature. Error: articles/volume8/issue2/volume8/art-18.html is not uploaded to the server

Adam Malicki
Department of Food Hygiene and Consumer Safety,
Agricultural University of Wrocław, Poland
C.K. Norwida 31, 50-375 Wrocław, Poland
tel. (0-71) 320 53 99
email: malicki@ozi.ar.wroc.pl

Szymon Brużewicz
Institute of Social Problems of Health and Education,
Warsaw School of Social Psychology, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.