Data/hora: 18/06/2024 09:34:34

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