EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON

被引：17

作者：

PAQUETTE, MW

ROBACH, MC

SOFOS, JN

BUSTA, FF

机构：

[1] MONSANTO CO,ST LOUIS,MO 63166

[2] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06540.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1293 / 1296

页数：4

共 11 条

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[3]

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[5] EFFECT OF POTASSIUM SORBATE ON TOXINOGENESIS BY CLOSTRIDIUM-BOTULINUM IN BACON [J].

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SHAVER, KJ ;

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[6]

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[7] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON [J].

ROBACH, MC ;

OWENS, JL ;

PAQUETTE, MW ;

SOFOS, JN ;

BUSTA, FF .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1280-1284

[8] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON [J].

SOFOS, JN ;

BUSTA, FF ;

BHOTHIPAKSA, K ;

ALLEN, CE ;

ROBACH, MC ;

PAQUETTE, MW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1285-1292

[9]

STEVENSON KE, 1978, EFFECT SODIUM NITR S

[10]

WASSERMAN AE, 1977, 2ND P INT S NITR MEA, P73

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