ShareBehaviour of E. coli in Egyptian fresh sausage emulsion influence and interaction of temperature, pH and sodium chloride.
Author(s) : KHATEIB T. el-
Type of article: Article
Summary
As regards the interaction of temperature, pH and sodium chloride content, the data indicated that the pH was the most important factor influencing the growth of the pathogen.
Details
- Original title: Behaviour of E. coli in Egyptian fresh sausage emulsion influence and interaction of temperature, pH and sodium chloride.
- Record ID : 1995-3639
- Languages: English
- Source: Fleischwirtschaft - vol. 75 - n. 2
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Temperature; Sausage; Meat product; Ph; Escherichia; Egypt; Sodium chloride
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