Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels-Reference-Cited by-同舟云学术

Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels

Published:2016-02 Issue: Volume:119 Page:125-129
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Dutra Monalisa Pereira,Aleixo Glécia de Cássia,Ramos Alcinéia de Lemos Souza,Silva Maurício Henriques Louzada,Pereira Marcio Tadeu,Piccoli Roberta Hilsdorf,Ramos Eduardo Mendes

Funder

Foundation for Research Support of the State of Minas Gerais (FAPEMIG)

National Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

Radiation

Reference35 articles.

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2. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage;Ahn;Food Control,2004

3. Comparative resistance of strains of Clostridium botulinum to gamma rays;Anellis;Appl. Microbiol.,1962

4. Official Methods of Analysis;AOAC,2002

5. Decontamination technologies for meat products;Aymerich;Meat Sci.,2008

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3. Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella;Foodborne Pathogens and Disease;2024-05-01

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