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

[71] FATE OF NITRITE IN MEAT-CURING MODEL SYSTEMS COMPOSED OF MYOGLOBIN, NITRITE AND ASCORBATE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (02): : 371 - 377

[72] GOODFELLOW SJ, 1979, MAR MEAT IND RES C C

[73] GOODING C. M., 1955, FOOD RES, V20, P639

[74] GOODING CM, 1945, Patent No. 2379294

[75] GOULD G. W., 1964, P17

[76] ROLE OF NITRITE IN CURED MEAT FLAVOR - A REVIEW [J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (04) : 302 - +

[77] N-NITROSAMINES AND THEIR PRECURSORS IN BACON - REVIEW [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (10): : 686 - 692

[78] Greenberg R. A., 1972, Proceedings of the Meat Industry Research Conference, P25

[79] GREENBERG RA, 1959, FOOD TECHNOL-CHICAGO, V13, P509

[80] USE OF ANAEROBIC POUCH IN ISOLATING CLOSTRIDIUM BOTULINUM SPORES FROM FRESH MEATS [J]. APPLIED MICROBIOLOGY, 1966, 14 (02) : 223 - +

[71] FATE OF NITRITE IN MEAT-CURING MODEL SYSTEMS COMPOSED OF MYOGLOBIN, NITRITE AND ASCORBATE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (02): : 371 - 377

[72] GOODFELLOW SJ, 1979, MAR MEAT IND RES C C

[73] GOODING C. M., 1955, FOOD RES, V20, P639

[74] GOODING CM, 1945, Patent No. 2379294

[75] GOULD G. W., 1964, P17

[76] ROLE OF NITRITE IN CURED MEAT FLAVOR - A REVIEW [J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (04) : 302 - +

[77] N-NITROSAMINES AND THEIR PRECURSORS IN BACON - REVIEW [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (10): : 686 - 692

[78] Greenberg R. A., 1972, Proceedings of the Meat Industry Research Conference, P25

[79] GREENBERG RA, 1959, FOOD TECHNOL-CHICAGO, V13, P509

[80] USE OF ANAEROBIC POUCH IN ISOLATING CLOSTRIDIUM BOTULINUM SPORES FROM FRESH MEATS [J]. APPLIED MICROBIOLOGY, 1966, 14 (02) : 223 - +