EFFECT OF ADDED IRON ON FORMATION OF CLOSTRIDIAL INHIBITORS

被引：9

作者：

HUHTANEN, CN ^{[1
]}

WASSERMAN, AE ^{[1
]}

机构：

[1] ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

APPLIED MICROBIOLOGY | 1975年 / 30卷 / 05期

关键词：

D O I：

10.1128/AEM.30.5.768-770.1975

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：768 / 770

页数：3

共 9 条

[1]

Ashworth J., 1972, Journal of Food Technology, V7, P111

[2] EFFECT OF SODIUM NITRITE ON CLOSTRIDIUM-BOTULINUM IN CANNED LUNCHEON MEAT - EVIDENCE FOR A PERIGO-TYPE FACTOR IN ABSENCE OF NITRITE [J].

CHANG, PC ;

AKHTAR, SM ;

BURKE, T ;

PIVNICK, H .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (03) :209-212

[3]

GREVER ABG, 1973, VOEDINGSMIDDELENTECH, V4, P105

[4]

HUHTANEN CN, IN PRESS

[5]

JOHNSTON M A, 1969, Canadian Institute of Food Technology Journal, V2, P52

[6] INHIBITION OF CLOSTRIDIUM BOTULINUM BY SODIUM NITRITE AS AFFECTED BY BACTERIOLOGICAL MEDIA AND MEAT SUSPENSIONS [J].

JOHNSTON, MA ;

LOYNES, R .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (04) :179-&

[7]

PERIGO JA, 1967, J FOOD TECHNOL, V2, P377

[8]

PIVNICK H, 1973, P INT S NITRITE MEAT, P111

[9]

VANROON PS, 1973, P INT S NITRITE MEAT, P117

← 1 →