Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00203.x/fullpdf
Reference23 articles.
1. Intrinsic factors in meat products counteracting botulinogenic conditions
2. EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
3. EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM
4. Fate of added nitrite in cured meat. I. Fate of nitrite in meat-curing model systems composed of myoglobin, nitrite and ascorbate.
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1. The storage and preservation of meat: I—Thermal technologies;Lawrie's Meat Science;2023
2. The Storage and Preservation of Meat;Lawrie´s Meat Science;2017
3. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries;International Journal of Food Science & Technology;2007-06-28
4. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non-linear effects of storage temperature and salt concentration;International Journal of Food Science & Technology;2007-06-28
5. Bibliography;Lawrie's Meat Science;2006
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