Inhibition of Clostridium sporogenes PA 3679 and Natural Bacterial Flora of Cooked Vacuum‐Packaged Bratwurst by Sodium Acid Pyrophosphate and Sodium Tripolyphosphate With or Without Added Sodium Nitrite
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3), 726-729
- https://doi.org/10.1111/j.1365-2621.1986.tb13921.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Adaptation of a Method for the Determination of Soluble Orthophosphates in Cooked and Uncooked Pork Containing Acid‐Labile Poly‐ and PyrophosphatesJournal of Food Science, 1985
- Effect of Poly‐ and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged BratwurstJournal of Food Science, 1985
- Effect of Polyphosphates in Combination with Nitrite-Sorbate or Sorbate on Clostridium botulinum Growth and Toxin Production in Chicken Frankfurter EmulsionsJournal of Food Protection, 1983
- Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated FrankfurtersJournal of Food Protection, 1982
- Phosphorous Levels in Peeled and Deveined Shrimp Treated with Sodium TripolyphosphateJournal of Food Science, 1981
- EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERSJournal of Food Science, 1980
- EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORKJournal of Food Science, 1978
- Determination of Orthophosphate in Aqueous Solutions Containing Labile Organic and Inorganic Phosphorus CompoundsJournal of Environmental Quality, 1977
- The hydrolysis of sodium triphosphate in cod and beef muscleInternational Journal of Food Science & Technology, 1973
- Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates.Journal of Food Science, 1967