Iron and the antibotulinal efficacy of nitrite.
Combination of nitrite, isoascorbate, and ethylenediaminetetraacetic acid were compared for their antibotulinal efficacy in perishable canned cured meat. A dose response relationship of available iron to the antibotulinal efficacy of nitrite was demonstrated.
Guardado en:
| Publicado en: | Appl Environ Microbiol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1979
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243214/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/107856/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.37.2.351-353.1979 |
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