SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3), 668-675
- https://doi.org/10.1111/j.1365-2621.1979.tb08471.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORKJournal of Food Science, 1978
- VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEATJournal of Food Science, 1977
- PHYSICAL AND CHEMICAL INFLUENCES ON MEAT EMULSION STABILITY IN A MODEL EMULSITATORJournal of Food Science, 1977
- Inhibition of Clostridium botulinum by curing salts in pasteurized pork slurryInternational Journal of Food Science & Technology, 1976
- A pork slurry system for studying inhibition ofClostridium botulinumby curing saltsInternational Journal of Food Science & Technology, 1976
- Formation of ethylnitrolic acid by the reaction of sorbic acid with sodium nitrite.Agricultural and Biological Chemistry, 1975
- The Perigo effect in porkInternational Journal of Food Science & Technology, 1972
- Factors Affecting the Safety of Canned, Cured, Shelf-stable Luncheon Meat Inoculated with Clostridium botulinumCanadian Institute of Food Technology Journal, 1969
- THE EFFECT OF SORBIC, PROPIONIC, AND CAPROIC ACIDS ON THE GROWTH OF CERTAIN CLOSTRIDIA aJournal of Food Science, 1955
- RESISTANCE OF CLOSTRIDIUM PARABOTULINUM TO SORBIC ACID abJournal of Food Science, 1955