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Effect of temperature and moisture content on Egyptian peanut seed-borne fungi

✍ Scribed by A. H. Moubasher; S. I. I. Abdel-Hafez; F. T. El-Hissy; S. K. M. Hassan

Publisher
Springer Netherlands
Year
1980
Tongue
English
Weight
393 KB
Volume
70
Category
Article
ISSN
0301-486X

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## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70Β°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the