The microbiological role of nitrite and nitrate
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11) , 1755-1760
- https://doi.org/10.1002/jsfa.2740261118
Abstract
No abstract availableThis publication has 29 references indexed in Scilit:
- Contribution of nitrite and nitrate to the colour and flavour of cured meatsJournal of the Science of Food and Agriculture, 1975
- The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditionsInternational Journal of Food Science & Technology, 1973
- Nitrites, Nitrates, and Nitrosamines in Food – a DilemmaJournal of Food Science, 1972
- The Perigo effect in porkInternational Journal of Food Science & Technology, 1972
- Application of the ‘D‐concept’to heat treatments involving curing saltsInternational Journal of Food Science & Technology, 1971
- Combined Effect of Water Activity, pH and Temperature on the Growth of Clostridium botulinum from Spore and Vegetative Cell InoculaJournal of Applied Bacteriology, 1967
- The Effect of Sodium Chloride on Heat Resistance and Recovery of Heated Spores of Clostridium sporogenes (PA 3679/S2)Journal of Applied Bacteriology, 1966
- The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores *International Journal of Food Science & Technology, 1966
- The Most Poisonous PoisonScience, 1959
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1945