Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Pin-chuan Chang"'
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 7:209-212
Canned shelf-stable luncheon meat containing varying amounts of sodium nitrite, prepared according to a commercial formula, was processed at 110°C to Fo = 0.4 and held at 35°C until nitrite was no longer detectable. The meat was then inoculated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c10869456e9debb69eb54f7b372bef59
https://doi.org/10.1016/s0315-5463(74)73905-0
https://doi.org/10.1016/s0315-5463(74)73905-0
Autor:
Pin-chuan Chang, Syed Mumtaz Akhtar
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 7:117-119
Growth of Clostridium botulinum from spores was inhibited in homogenates of luncheon meat produced commercially with varying amounts of sodium nitrite. The inhibition increased with increasing concentrations of nitrite present before the heating proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe83c1f7f21e3f5e94636899f12348c
https://doi.org/10.1016/s0315-5463(74)73875-5
https://doi.org/10.1016/s0315-5463(74)73875-5