EFFECT OF NITRITE AND STORAGE TEMPERATURE ON ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY CLOSTRIDIUM-BOTULINUM IN VACUUM-PACKAGED SIDE BACON

被引：18

作者：

COLLINSTHOMPSON, DL

CHANG, PC

DAVIDSON, CM

LARMOND, E

PIVNICK, H

机构：

[1] HLTH PROTECTION BRANCH, FOOD RES LABS, MICROBIOL DIV, TUNNEYS PASTURE, OTTAWA K1A OL2, ONTARIO, CANADA

[2] DEPT AGR CANADA, FOOD RES INST, DEPT AGR, EXPTL FARM, OTTAWA, ONTARIO, CANADA

[3] CANADA PACKERS LTD, RES & DEV LABS, TORONTO 9, ONTARIO, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02960.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：607 / 609

页数：3

共 17 条

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