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Filtering by: Creator Duffy, Leanne M. Committee Member Anglemier, Allen F. Decade 1980-1989

Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety

Creator:

Petchsing, Urairatana

Abstract:

Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented...

Resource Type:

Dissertation