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

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.

Document Details

Document Type
Technical Report
Publication Date
Apr 02, 1973
Accession Number
AD0758750

Entities

People

  • L. Kukharkova

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Clostridium
  • Ionizing Radiation
  • Radiation
  • Survival

Readers

  • Gender and Food Studies
  • Microbial Pathology
  • Nuclear and Radiation Engineering.