EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY
- 1 January 1991
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 11 (4), 269-283
- https://doi.org/10.1111/j.1745-4565.1991.tb00058.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Antimicrobial activity of sodium lactateFood Microbiology, 1990
- Shelf‐life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic ConditionsJournal of Food Science, 1989
- Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef SteaksJournal of Food Science, 1987
- Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef SteaksJournal of Food Science, 1986
- Inhibitory Effect of Food Preservatives on Protease Secretion by Aeromonas hydrophilaJournal of Food Science, 1984
- A numerical taxonomic study of Pseudomonas strains from spoiled meatJournal of Applied Bacteriology, 1982
- Influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditionsCanadian Journal of Microbiology, 1980
- INHIBITION OF TWO PSYCHROTROPHIC Pseudomonas SPECIES BY BUTYLATED HYDROXYANISOLEJournal of Food Science, 1980
- EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTSJournal of Food Science, 1978
- The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to baconInternational Journal of Food Science & Technology, 1978