Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Hannesson%2C Gudlaugur Advisor Schultz, Harold W.

The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

Masters Thesis

Full Text:

Apar Medium used by Hannesson (35). This medium was,found to be suitable for the lactics and also