INFLUENCE OF PH ON CLOSTRIDIUM-BOTULINUM CONTROL BY SODIUM-NITRITE AND SORBIC ACID IN CHICKEN EMULSIONS

被引：31

作者：

SOFOS, JN ^{[1
]}

BUSTA, FF ^{[1
]}

ALLEN, CE ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT ANIM SCI,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03858.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：7 / 12

页数：6

共 22 条

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[3] EFFECT OF SODIUM NITRITE AND NITRATE ON CLOSTRIDIUM-BOTULINUM GROWTH AND TOXIN PRODUCTION IN A SUMMER STYLE SAUSAGE [J].

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[4] FATE OF CLOSTRIDIUM-BOTULINUM IN PERISHABLE CANNED CURED MEAT AT ABUSE TEMPERATURE [J].

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[5]

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[6] USE OF ANAEROBIC POUCH IN ISOLATING CLOSTRIDIUM BOTULINUM SPORES FROM FRESH MEATS [J].

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APPLIED MICROBIOLOGY, 1966, 14 (02) :223-+

[7]

INGRAM M, 1951, J APPL BACTERIOL, V14, P78

[8] EFFECT OF SORBIC ACID AND SODIUM-NITRITE ON CLOSTRIDIUM-BOTULINUM OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK [J].

IVEY, FJ ;

ROBACH, MC .

JOURNAL OF FOOD SCIENCE, 1978, 43 (06) :1782-1785

[9] EFFECT OF POTASSIUM SORBATE ON TOXINOGENESIS BY CLOSTRIDIUM-BOTULINUM IN BACON [J].

IVEY, FJ ;

SHAVER, KJ ;

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[10]

LECHOWICH RV, 1978, FOOD TECHNOL-CHICAGO, V32, P45

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