Prediction of toxin production by Clostridium botulinum in pasteurized pork slurry
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01827.x/fullpdf
Reference24 articles.
1. Combined Effect of Water Activity, pH and Temperature on the Growth ofClostridium botulinumfrom Spore and Vegetative Cell Inocula
2. EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK
3. USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N-NITROSODIMETHYLAMINE IN FRANKFURTERS
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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