Share

Hygienic quality and shelf life of a Moroccan cooked (kasher) sausage.

Author(s) : DAOUDI A., STOLLE F. A., BELEMLIH A., ZAMBOU H. R., EISGRUBER H. G.

Type of article: Article

Summary

From the results it can be concluded that storage at 25 deg C (ambient temperature) for 3 days or at 6 deg C (chilling) for 7 days without sensory changes is possible.

Details

  • Original title: Hygienic quality and shelf life of a Moroccan cooked (kasher) sausage.
  • Record ID : 1996-1662
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 7
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing