Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat

Author:

Duranton Frédérique,Guillou Sandrine,Simonin Hélène,Chéret Romuald,de Lamballerie Marie

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference59 articles.

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4. Preserving foods through high-pressure processing;Balasubramaniam;Food Technology,2008

5. Biochemical basis for nitrite-inhibition of Clostridium botulinum in cured meat;Benedict;Journal of Food Protection,1980

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