Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisin
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 13 (4) , 205-215
- https://doi.org/10.1016/0309-1740(85)90090-7
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive CocciJournal of Food Science, 1982
- Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in CombinationJournal of Food Science, 1981
- Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic AcidJournal of Food Protection, 1980
- Einfluß der kapazitiven Hochfrequenz‐Erwärmung auf das Wasserbindungsvermögen von Fleisch January Mitt. Einfluß der Proteindenaturationsgeschwindigkeit im kapazitiven HF‐Feld und im Wasserbad auf die Wasserbindung von RindfleischMolecular Nutrition & Food Research, 1976
- The Evaluation of Sterilization and Pasteurization Processes from Temperature Measurements in Degrees Celsius (°C)Journal of Applied Bacteriology, 1971
- THE EFFECT OF HEAT AND IRRADIATION ON THE MICROFLORA OF CANNED HAMSaJournal of Food Science, 1960
- Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foodsAntonie van Leeuwenhoek, 1959