טוען...
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...
שמור ב:
| הוצא לאור ב: | Appl Microbiol |
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| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1974
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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