Accession Number:

AD0758750

Title:

Survival of Cl. Perfringens in Semi-Smoked Sausage under the Action of Ionizing Radiation,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s):

• Kukharkova,L.

Report Date:

1973-04-02

Pagination or Media Count:

4.0

Abstract:

The viability of Clostridium Perfringens in food products, particularly in semi smoked sausages, under the combined action of thermal processing and gamma irradiation was studied.

Descriptors:

• *CLOSTRIDIUM PERFRINGENS
• PROCESSING
• MEAT
• IRRADIATED FOOD
• BACTERIA
• VIABILITY
• HEAT TREATMENT
• TOXICITY
• PACKAGING
• USSR

Subject Categories:

• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE