High temperature processing of fish sausage 4. - Heat penetration study
| Data(s) |
1987
|
|---|---|
| Resumo |
An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18645/1/FT24.2_136.pdf Raj, M.C.V. and Chandrasekhar, T.C. and Saralaya, K.V. (1987) High temperature processing of fish sausage 4. - Heat penetration study. Fishery Technology, 24(2), pp. 136-137. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18645/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
