Destruction and Survival of Microörganisms in Frozen Pack Foods.


The work here described is concerned with the fate of micro6rganisms in berries and vegetables held under different conditions of oxygen environment and low temperature storage, for periods varying from fourteen weeks to two years. In all experiments the 500 cc. container, tin or paper, constituted the unit. The temperatures available were -20°C., -100C… (More)


5 Figures and Tables

Slides referencing similar topics