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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Tallennettuna:
Bibliografiset tiedot
Päätekijät: Hustad, Gerald O., Cerveny, John G., Trenk, Hugh, Deibel, Robert H., Kautter, Donald A., Fazio, Thomas, Johnston, Ralph W., Kolari, Olaf E.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 1973
Aiheet:
Food Microbiology and Toxicology
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC379710/
https://ncbi.nlm.nih.gov/pubmed/4580194
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