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АВТОРЫ: Кузнецова Л. С., Кудрякова Г. Х.
АННОТАЦИЯ: Приведены литературные данные о микроорганизмах, контаминирующих поверхность колбас и мясной продукции. Показано, что основными микроорганизмами, поражающи ми поверхность мясной продукции, являются плесневые грибы и дрожжи. Проведен анализ современных антимикробных и противоплесневых добавок, предназначенных для длительной защиты поверхности мясной продукции.
Authors: Kuznetsova L. S., Kudryakova G. Kh.
Abstract. The literature data about microorganisms contaminating sausage and meat product surfaces are presented. It is shown that the main microorganisms affecting meat product surfaces are molds and yeasts. Modern antimicrobial and antifungal additives intended for longterm protection of meat product surfaces are analyzed.