Effect of Nitrite and Sorbate on Total Number of Aerobic Microorganisms in Chicken White and Dark Meat Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12730.x/fullpdf
Reference17 articles.
1. Distribution of some volatile nitrosamines in cooked bacon
2. The Nitrite/N-Nitrosamine Problem in Meats: An Update
3. SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE-FREE POULTRY FRANKFURTERS
4. EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK
5. Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon
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