YOUSSEF, H. (1981). EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION. test, 8(15.16), 121-125. doi: 10.21608/avmj.1981.191939
H. YOUSSEF. "EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION". test, 8, 15.16, 1981, 121-125. doi: 10.21608/avmj.1981.191939
YOUSSEF, H. (1981). 'EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION', test, 8(15.16), pp. 121-125. doi: 10.21608/avmj.1981.191939
YOUSSEF, H. EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION. test, 1981; 8(15.16): 121-125. doi: 10.21608/avmj.1981.191939

EFFECT OF THERMAL PROCESSING ON CLOSTRIDIUM PERFER INGENS IN SAUSAGE EMUISION

Assiut Veterinary Medical Journal
Article 20, Volume 8, Issue 15.16, January 1981, Pages 121-125    PDF (1.15 M)
Document Type: Research article
DOI: 10.21608/avmj.1981.191939
Author
H. YOUSSEF
Vicpt. of meat dygdale, Faculty of Vet. med., Assiut University
Abstract
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
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