Data/hora: 09/06/2024 14:40:27

Provedor de dados: 	5	
País: 	France	
Título: 	Approche microbiologique de l'anchoitage.	
Autores: 	Campello, Francois.	
Data: 	1983-12	
Ano: 	1983	
Palavras-chave: 	France; MED; Engraulis encrasicolus; Clupeidae; Pisces; Microorganisms; Microbiology; Organoleptic properties; Curing; Processing fishery products.	
Resumo: 	The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.	
Tipo: 	Text	
Idioma: 	Francês	
Identificador: 	http://archimer.ifremer.fr/doc/1983/publication-1825.pdf	
Editor: 	ISTPM	
Relação: 	http://archimer.ifremer.fr/doc/00000/1825/	
Formato: 	application/pdf	
Fonte: 	Revue des Travaux de l'Institut des Pêches Maritimes (0035-2276) (ISTPM), 1983-12 , Vol. 47 , N. 3-4 , P. 217-226	
Fonte: 	Ifremer