The effect of iron on botulinal inhibition in perishable canned cured meat
- 1 December 1978
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 13 (6), 521-527
- https://doi.org/10.1111/j.1365-2621.1978.tb00833.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
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- VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEATJournal of Food Science, 1977
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- Ferredoxins and Flavodoxins of BacteriaAnnual Review of Microbiology, 1972
- Effect of Nitrite on Destruction and Germination of Clostridium Botulinum and Putrefactive Anaerobes 3679 and 3679h in Meat and in BufferCanadian Institute of Food Technology Journal, 1970
- Growth from Spores of Clostridium perfringens in the Presence of Sodium Nitrite 1Applied and Environmental Microbiology, 1970
- Effect of Sodium Nitrite, Sodium Chloride, and Sodium Nitrate on Germination and Outgrowth of Anaerobic Spores1Applied and Environmental Microbiology, 1968
- Observations on the inhibition of vegetative cells of Clostridium sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sub‐lethally processed cured meatsInternational Journal of Food Science & Technology, 1967