EFFECT OF SODIUM NITRITE ON CLOSTRIDIUM-BOTULINUM IN CANNED LUNCHEON MEAT - EVIDENCE FOR A PERIGO-TYPE FACTOR IN ABSENCE OF NITRITE

被引：9

作者：

CHANG, PC ^{[1
]}

AKHTAR, SM ^{[1
]}

BURKE, T ^{[1
]}

PIVNICK, H ^{[1
]}

机构：

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

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1974年 / 7卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(74)73905-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：209 / 212

页数：4

共 23 条

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[3]

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[4]

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[5]

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Dyer, WJ .

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[7]

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

JOHNSTON, MA ;

LOYNES, R .

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

[9]

KAMM L, 1965, J ASSOC OFF AGR CHEM, V48, P892

[10]

NORDIN H R, 1969, Canadian Institute of Food Technology Journal, V2, P79