EFFECT OF POTASSIUM SORBATE ON TOXINOGENESIS BY CLOSTRIDIUM-BOTULINUM IN BACON

被引：53

作者：

IVEY, FJ ^{[1
]}

SHAVER, KJ ^{[1
]}

CHRISTIANSEN, LN ^{[1
]}

TOMPKIN, RB ^{[1
]}

机构：

[1] SWIFT & CO,OAK BROOK,IL 60521

来源：

JOURNAL OF FOOD PROTECTION | 1978年 / 41卷 / 08期

关键词：

D O I：

10.4315/0362-028X-41.8.621

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：621 / 625

页数：5

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[9] EFFECT OF SODIUM NITRITE CONCENTRATION ON FORMATION OF NITROSOPYRROLIDINE AND DIMETHYLNITROSAMINE IN FRIED BACON [J].

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