Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1635-1642
- https://doi.org/10.1111/j.1365-2621.1982.tb05000.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONSJournal of Food Science, 1979
- EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORKJournal of Food Science, 1978
- Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in BaconJournal of Food Protection, 1978
- INFLUENCE OF PARA‐HYDROXYBENZOIC ACID ESTERS ON THE GROWTH AND TOXIN PRODUCTION OF Clostridium botulinum 10755AJournal of Food Science, 1978
- A pork slurry system for studying inhibition of Clostridium botulinum by curing saltsInternational Journal of Food Science & Technology, 1976
- Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens , and Clostridium botulinum in Cooked, Uncured SausageApplied Microbiology, 1974
- Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in Cooked, Uncured SausageApplied Microbiology, 1974
- Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured MeatApplied Microbiology, 1973
- Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured MeatApplied Microbiology, 1973
- p-Hydroxybenzoic Acid Esters as Preservatives*Journal of the American Pharmaceutical Association (Scientific ed.), 1953