NITRITE, NITRITE ALTERNATIVES, AND THE CONTROL OF CLOSTRIDIUM-BOTULINUM IN CURED MEATS

[1] PARA-HYDROXYBENZOIC ACID ESTERS AS PRESERVATIVES .1. USES, ANTIBACTERIAL AND ANTIFUNGAL STUDIES, PROPERTIES AND DETERMINATION [J]. JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION-SCIENTIFIC EDITION, 1953, 42 (08): : 449 - 457

[2] Investigation of the fabrication parameters of thick film titanium oxide-PVC pH electrodes using experimental designs [J]. MICROELECTRONICS INTERNATIONAL, 2004, 21 (03) : 44 - 53

[3] AMANO KEISHI, 1968, FOOD TECHNOL, V22, P69

[4] Ando Y., 1973, Journal of the Food Hygienic Society of Japan [Shokuhin Eiseigaku Zasshi], V14, P462

[5] ANDO Y, 1974, Journal of the Food Hygienic Society of Japan, V15, P292

[6] RADIATION STERILIZATION OF PROTOTYPE MILITARY FOODS .4. LOW-TEMPERATURE IRRADIATION OF CODFISH CAKE, CORNED BEEF, AND PORK SAUSAGE [J]. APPLIED MICROBIOLOGY, 1972, 24 (03) : 453 - &

[7] Ashworth J., 1972, Journal of Food Technology, V7, P111

[8] INHIBITION OF ALCOHOLIC FERMENTATION BY SORBIC ACID [J]. JOURNAL OF BACTERIOLOGY, 1961, 81 (02) : 189 - +

[9] CURED MEAT PIGMENTS - STUDIES OF PHOTOOXIDATION OF NITROSOMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (01) : 89 - +

[10] Baird-Parker A. C., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P77

[1] PARA-HYDROXYBENZOIC ACID ESTERS AS PRESERVATIVES .1. USES, ANTIBACTERIAL AND ANTIFUNGAL STUDIES, PROPERTIES AND DETERMINATION [J]. JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION-SCIENTIFIC EDITION, 1953, 42 (08): : 449 - 457

[2] Investigation of the fabrication parameters of thick film titanium oxide-PVC pH electrodes using experimental designs [J]. MICROELECTRONICS INTERNATIONAL, 2004, 21 (03) : 44 - 53

[3] AMANO KEISHI, 1968, FOOD TECHNOL, V22, P69

[4] Ando Y., 1973, Journal of the Food Hygienic Society of Japan [Shokuhin Eiseigaku Zasshi], V14, P462

[5] ANDO Y, 1974, Journal of the Food Hygienic Society of Japan, V15, P292

[6] RADIATION STERILIZATION OF PROTOTYPE MILITARY FOODS .4. LOW-TEMPERATURE IRRADIATION OF CODFISH CAKE, CORNED BEEF, AND PORK SAUSAGE [J]. APPLIED MICROBIOLOGY, 1972, 24 (03) : 453 - &

[7] Ashworth J., 1972, Journal of Food Technology, V7, P111

[8] INHIBITION OF ALCOHOLIC FERMENTATION BY SORBIC ACID [J]. JOURNAL OF BACTERIOLOGY, 1961, 81 (02) : 189 - +

[9] CURED MEAT PIGMENTS - STUDIES OF PHOTOOXIDATION OF NITROSOMYOGLOBIN [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (01) : 89 - +

[10] Baird-Parker A. C., 1974, In ''Proceedings of the International Symposium on Nitrite in Meat Products''., P77