EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON

被引：23

作者：

ROBACH, MC

OWENS, JL

PAQUETTE, MW

SOFOS, JN

BUSTA, FF

机构：

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

[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.tb06538.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1280 / 1284

页数：5

共 15 条

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FINE, DH ;

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OETTINGER, PE .

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[6]

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[7] 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

[8] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON [J].

PAQUETTE, MW ;

ROBACH, MC ;

SOFOS, JN ;

BUSTA, FF .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1293-1296

[9]

PIERSON MD, 1979, 39TH ANN M I FOOD TE

[10]

PRICE JF, 1979, 39TH ANN M I FOOD TE

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