EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND-BEEF CHARACTERISTICS - MICROBIOLOGICAL EFFECTS ON FROZEN BEEF PATTIES

被引：9

作者：

MOLINS, RA

KRAFT, AA

WALKER, HW

RUST, RE

OLSON, DG

MERKENICH, K

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011

[2] BK LADENBURG CORP,CRESSKILL,NJ

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb13969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：46 / 49

页数：4

共 16 条

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[9] INHIBITION OF CLOSTRIDIUM-SPOROGENES PA 3679 AND NATURAL BACTERIAL-FLORA OF COOKED VACUUM-PACKAGED BRATWURST BY SODIUM ACID PYROPHOSPHATE AND SODIUM TRIPOLYPHOSPHATE WITH OR WITHOUT ADDED SODIUM-NITRITE
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[10] EFFECT OF POLYPHOSPHATES IN COMBINATION WITH NITRITE-SORBATE OR SORBATE ON CLOSTRIDIUM-BOTULINUM GROWTH AND TOXIN PRODUCTION IN CHICKEN FRANKFURTER EMULSIONS
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[J]. JOURNAL OF FOOD PROTECTION, 1983, 46 (10) : 846 - &

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