The Perigo Effect in Luncheon Meat
- 1 April 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (2) , 117-119
- https://doi.org/10.1016/s0315-5463(74)73875-5
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of Sodium Nitrite on Clostridium botulinum in Canned Luncheon Meat: Evidence for a Perigo-type Factor in the Absence of NitriteCanadian Institute of Food Science and Technology Journal, 1974
- The Perigo effect in porkInternational Journal of Food Science & Technology, 1972
- 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