[Thermal bases for the manufactor of semi-preserved meat from the viewpoint of destruction of the bacteria present].
D001419:Bacteria; D001432:Bacteriology; D005519:Food Preservation; D008460:Meat / Q000382:microbiology*; D011309:Preservation, Biological
FOOD PRESERVATION; MEAT/bacteriology
Die thermischen Grundlagen bei der Herstellung von Halbkonserven hinsichtlich der Abtötung vorhandener Keime.