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Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.

Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of...

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書誌詳細
主要な著者: Tompkin, R B, Christiansen, L N, Shaparis, A B
フォーマット: Artigo
言語:Inglês
出版事項: 1978
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC242778/
https://ncbi.nlm.nih.gov/pubmed/341810
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