Liha töötlemine
canning process. Finally, pâté fabrication and
Other spoilage microorganisms in meats
quality characteristics are also described.
are the psychrophiles Pseudomonas sp. and
Achromobacter; the mesophiles E. coli and
Bacillus subtilis; the facultative thermophiles
Effect of Intrinsic and Extrinsic
Streptococcus thermophilus and the already
Meat Characteristics on Meat
mentioned Clostridium perfringens; and the
Microbial Populations
strict thermophiles Cl.thermosaccharolyti-
Microbial communities in foods are not cum and Bacillus stearothermophilus
annaabi.ee 
