Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners

Wieners were formulated and processed approximating commercial conditions as closely as possible. Twenty-four batches of product were made with the addition of six levels of sodium nitrite (0, 50, 100, 150, 200, and 300 μg/g), four levels of sodium nitrate (0, 50, 150, and 450 μg/g), and two levels...

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Bibliografiske detaljer

Udgivet i:	Appl Microbiol
Principais autores:	Hustad, Gerald O., Cerveny, John G., Trenk, Hugh, Deibel, Robert H., Kautter, Donald A., Fazio, Thomas, Johnston, Ralph W., Kolari, Olaf E.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1973
Fag:	Food Microbiology and Toxicology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379710/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4580194/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.1.22-26.1973
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