NITRITE LOSS AND SPOILAGE MICROFLORA DEVELOPMENT IN CHUB-PACKED LUNCHEON MEAT

被引：2

作者：

BELL, RG

DELACY, KM

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1983年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2672.1983.tb01687.x

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：473 / 480

页数：8

共 18 条

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DELACY, KM .

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[3] THE EFFECT OF VARIATION OF THERMAL-PROCESSING ON THE MICROBIAL SPOILAGE OF CHUB-PACKED LUNCHEON MEAT [J].

BELL, RG .

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[4]

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[5]

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[6] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J].

CASTELLANI, AG ;

NIVEN, CF .

APPLIED MICROBIOLOGY, 1955, 3 (03) :154-159

[7] ROLE OF CURING AGENTS IN PRESERVATION OF SHELF-STABLE CANNED MEAT PRODUCTS [J].

DUNCAN, CL ;

FOSTER, EM .

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[8]

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[9]

Ingram M., 1969, BACTERIAL SPORE, P549

[10]

LECHOWICH RV, 1978, FOOD TECHNOL-CHICAGO, V32, P45

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