Behaviour of E. coli in Egyptian fresh sausage emulsion, influence and interaction of temperature, pH and sodium chloride

Faculty of Veterinary Medicine

Assiut University

Behaviour of E. coli in Egyptian fresh sausage emulsion, influence and interaction of temperature, pH and sodium chloride

Research Authors
El-Khateib, T.
Research Department
Department of Food Hygiene
Research Journal
Fleishwirtschaft
Research Member
Talaat Sayed Ali El-Khateib
Research Rank
1
Research Vol
Vol. 75, No. 2
Research Year
1995
Research Pages
PP. 161-163

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