RADIATION SENSITIVITY OF MEAT SPOILAGE MICROORGANISMS. Report No. 5 (Final Report) for January 14, 1956-April 14, 1957
Technical Report
·
OSTI ID:4322153
A study was made on the radiosensitivity of the microorganisms that limit shelf life of cured meat products. Data are tabulated on the identity, radiation resistance, and factors affecting radiation resistance of organisms responsible for the spoilage of fresh beef and pork, and the production of slimes on the surface of frankfurters during refrigerated storage. (C.H.)
- Research Organization:
- American Meat Inst. Foundation, Chicago
- NSA Number:
- NSA-12-003482
- OSTI ID:
- 4322153
- Report Number(s):
- AD-130177
- Country of Publication:
- United States
- Language:
- English
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