Data/hora: 07/06/2024 01:27:14

Provedor de dados: | 5
País: | France
Título: | Microflore et anchoitage.
Autores: | Campello, Francois.
Data: | 1983-12
Ano: | 1983
Palavras-chave: | MED; France; ANE; Clupeidae; Pisces; Engraulis encrasicolus; Microorganisms; Curing; Processing fishery products.
Resumo: | The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed.
Tipo: | Text
Idioma: | Francês
Identificador: | http://archimer.ifremer.fr/doc/1983/publication-1826.pdf
Editor: | ISTPM
Relação: | http://archimer.ifremer.fr/doc/00000/1826/
Formato: | application/pdf
Fonte: | Revue des Travaux de l'Institut des Pêches Maritimes (0035-2276) (ISTPM), 1983-12 , Vol. 47 , N. 3-4 , P. 227-236
Fonte: | Ifremer