EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON

被引：25

作者：

SOFOS, JN

BUSTA, FF

BHOTHIPAKSA, K

ALLEN, CE

ROBACH, MC

PAQUETTE, MW

机构：

[1] MONSANTO IND CHEM CO,ST LOUIS,MO 63166

[2] CUDAHY FOODS CO,PHOENIX,AZ 85038

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06539.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1285 / 1292

页数：8

共 33 条

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[9] EFFECT OF SORBIC ACID AND SODIUM-NITRITE ON CLOSTRIDIUM-BOTULINUM OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK [J].

IVEY, FJ ;

ROBACH, MC .

JOURNAL OF FOOD SCIENCE, 1978, 43 (06) :1782-1785

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

IVEY, FJ ;

SHAVER, KJ ;

CHRISTIANSEN, LN ;

TOMPKIN, RB .

JOURNAL OF FOOD PROTECTION, 1978, 41 (08) :621-625

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