Nitrite tolerance and nitrite reduction in lactic acid bacteria associated with cured meat products
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference26 articles.
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2. Biochemical basis for nitrite inhibition of Clostridium botulinum in cured meat;Benedict;J. Food Prot.,1980
3. Correlation between hexose-monophosphate shunt, glycolytic system and fermentation-type in Lactobacilli;Buyze;Antonie van Leeuwenhoek, J. Microbiol. Serol.,1957
4. Factors affecting the bacteriostatic action of sodium nitrite;Castellani;Appl. Microbiol.,1955
5. Nitrite reduction by bacteria;Coleman,1978
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