The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions-Reference-Cited by-同舟云学术

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The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions

Published:2007-06-28 Issue:4 Volume:8 Page:477-484
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

ASHWORTH J.,HARGREAVES LINDA L.,JARVIS B.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01735.x/fullpdf

Reference9 articles.

1. The Perigo effect in pork

2. Inhibition of Clostridium Botulinum by Sodium Nitrite in a Bacteriological Medium and in Meat

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth;Meat Science;2012-12

2. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats;International Journal of Food Science & Technology;2007-06-28

3. Clostridium perfringens gastroenteritis;Foodborne Infections and Intoxications;2006

4. Role of Nitric Oxide in Treatment of Foods11Dedicated to Arthur W. Mahoney (1939–1992)—colleague, mentor, friend.;Nitric Oxide;1996

5. FACTORS AFFECTING INHIBITION OF Clostridium botulinum IN CURED MEATS;Journal of Food Science;1978-09

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