INFLUENCE OF NITRITE AND NITRATE CURING INGREDIENTS ON QUALITY OF PACKAGED FRANKFURTERS

被引：26

作者：

SIMON, S ^{[1
]}

ELLIS, DE ^{[1
]}

MACDONALD, BD ^{[1
]}

MILLER, DG ^{[1
]}

WALDMAN, RC ^{[1
]}

WESTERBERG, DO ^{[1
]}

机构：

[1] UNION CARBIDE CORP, FILMS PACKAGING DIV, FOOD SCI INST, CHICAGO, IL 60638 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02114.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：919 / 923

页数：5

共 23 条

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[4] Brooks J., 1940, 49 DEP SCI IND RES F
[5] BULMAN C, 1952, FOOD TECHNOL-CHICAGO, V6, P255
[6] CHO I C, 1970, Journal of Food Science, V35, P668, DOI 10.1111/j.1365-2621.1970.tb04839.x
[7] LOW TEMPERATURE GROWTH OF TYPE E CLOSTRIDIUM BOTULINUM SPORES .I. EFFECTS OF SODIUM CHLORIDE SODIUM NITRITE AND PH
EMODI, AS
LECHOWIC.RV
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 78 - &
[8] FAZIO T, 1971, J ASSOC OFF ANA CHEM, V54, P1157
[9] EFFECT OF SODIUM NITRITE CONCENTRATION ON N-NITROSODIMETHYLAMINE FORMATION IN FRANKFURTERS
FIDDLER, W
WASSERMA.AE
DOERR, RC
PIOTROWS.EG
PENSABEN.JW
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 668 - &
[10] FIDDLER W, 1971, J ASSOC OFF ANA CHEM, V54, P1160