Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon
Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 μg of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite...
সংরক্ষণ করুন:
| প্রকাশিত: | Appl Microbiol |
|---|---|
| প্রধান লেখক: | , , , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
American Society for Microbiology (ASM)
1974
|
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380125/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4596753/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.4.733-737.1974 |
| ট্যাগগুলো: |
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
|