The effect of thermal processing on Clostridium perferingens in sausage emulsion was obtained, the maximum internal temperatures of the samples during the smoking process was 72°C. The heat resistant strains of Cl.perferingens tolerated heating processing of frankfurters as well as the addition of the maximum legal limits of the curing agents and developed more rapidly in samples stored at 20°C
YOUSSEF, H. (1981). EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION. Assiut Veterinary Medical Journal, 8(15.16), 121-125. doi: 10.21608/avmj.1981.191939
MLA
H. YOUSSEF. "EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION". Assiut Veterinary Medical Journal, 8, 15.16, 1981, 121-125. doi: 10.21608/avmj.1981.191939
HARVARD
YOUSSEF, H. (1981). 'EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION', Assiut Veterinary Medical Journal, 8(15.16), pp. 121-125. doi: 10.21608/avmj.1981.191939
VANCOUVER
YOUSSEF, H. EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION. Assiut Veterinary Medical Journal, 1981; 8(15.16): 121-125. doi: 10.21608/avmj.1981.191939
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