USE OF SORBATES IN MEAT-PRODUCTS, FRESH POULTRY AND POULTRY PRODUCTS - A REVIEW

被引：61

作者：

ROBACH, MC

SOFOS, JN

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] MONSANTO CO,800 N LINDBERGH BLVD,ST LOUIS,MO 63166

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 04期

关键词：

D O I：

10.4315/0362-028X-45.4.374

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：374 / 383

页数：10

共 75 条

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IVEY, FJ .

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[6]

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[7] SENSORY, PHYSICAL, AND COOKING CHARACTERISTICS OF BACON PROCESSED WITH VARYING LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE [J].

BERRY, BW ;

BLUMER, TN .

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[8] SHELF-LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE [J].

CUNNINGHAM, FE .

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[9]

DAWSON LE, 1979, NITRITE CURED POULTR

[10]

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