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FOOD HYGIENE METHOD AND FOOD PRODUCT
专利权人:
发明人:
HALL JEREMY,NORMANTON JOHN
申请号:
IN9485/CHENP/2013
公开号:
IN2013CN09485A
申请日:
2013.11.27
申请国别(地区):
IN
年份:
2014
代理人:
摘要:
Campylobacter sppThe invention relates to process for reducing the number of viable microorganisms present on the surface of meat especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to a sequence of temperatures sufficient to reduce the number of viable bacteria whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat. . are successfully controlled by the methods disclosed.
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中国工程科技知识中心
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