EFFECT OF NITRITE AND SORBATE ON TOTAL NUMBER OF AEROBIC MICROORGANISMS IN CHICKEN WHITE AND DARK MEAT PATTIES

被引：6

作者：

BUSHWAY, AA

FICKER, N

JEN, CW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12730.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：858 / &

共 17 条

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[6]

NAKAMURA M, 1976, J FOOD SCI, V41, P874, DOI 10.1111/j.1365-2621.1976.tb00742_41_4.x

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[10] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON [J].

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