EFFECT OF NITRIC OXIDE ON BACTERIA

[1] AYRES JC, 1950, FOOD TECHNOL-CHICAGO, V4, P199

[2] BREED RS, 1957, BERGEYS MANUAL DETER, P1094

[3] BULMAN C, 1952, FOOD TECHNOL-CHICAGO, V6, P255

[4] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J]. APPLIED MICROBIOLOGY, 1955, 3 (03) : 154 - 159

[5] The formation of hyponitrous acid as an intermediate compound in the biological or photochemical oxidation of ammonia to nitrous acid. I. Chemical reactions. [J]. BIOCHEMICAL JOURNAL, 1934, 28 : 1575 - 1582

[6] GRAY EL, 1959, ARCH IND HEALTH, V9, P479

[7] The bacterial flora developing on stored lean meat, especially with regard to "slimy" meat. [J]. JOURNAL OF HYGIENE, 1933, 33 (02): : 175 - 182

[8] Haldane J, 1901, J Hyg (Lond), V1, P115

[9] HATTON F, 1881, J CHEM SOC, V39, P247

[10] HENRY M, 1954, CR SOC BIOL, V148, P819

[1] AYRES JC, 1950, FOOD TECHNOL-CHICAGO, V4, P199

[2] BREED RS, 1957, BERGEYS MANUAL DETER, P1094

[3] BULMAN C, 1952, FOOD TECHNOL-CHICAGO, V6, P255

[4] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J]. APPLIED MICROBIOLOGY, 1955, 3 (03) : 154 - 159

[5] The formation of hyponitrous acid as an intermediate compound in the biological or photochemical oxidation of ammonia to nitrous acid. I. Chemical reactions. [J]. BIOCHEMICAL JOURNAL, 1934, 28 : 1575 - 1582

[6] GRAY EL, 1959, ARCH IND HEALTH, V9, P479

[7] The bacterial flora developing on stored lean meat, especially with regard to "slimy" meat. [J]. JOURNAL OF HYGIENE, 1933, 33 (02): : 175 - 182

[8] Haldane J, 1901, J Hyg (Lond), V1, P115

[9] HATTON F, 1881, J CHEM SOC, V39, P247

[10] HENRY M, 1954, CR SOC BIOL, V148, P819