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- [1] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1280 - 1284ROBACH, MCOWENS, JLPAQUETTE, MWSOFOS, JNBUSTA, FF
- [2] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1293 - 1296PAQUETTE, MWROBACH, MCSOFOS, JNBUSTA, FF
- [3] EFFECT OF SODIUM NITRITE ON TOXIN PRODUCTION BY CLOSTRIDIUM-BOTULINUM IN BACON[J]. APPLIED MICROBIOLOGY, 1974, 27 (04) : 733 - 737CHRISTIANSEN, LNTOMPKIN, RBSHAPARIS, ABKUEPER, TVJOHNSTON, RWKAUTTER, DAKOLARI, OJ
- [5] EFFECT OF POTASSIUM SORBATE ON TOXINOGENESIS BY CLOSTRIDIUM-BOTULINUM IN BACON[J]. JOURNAL OF FOOD PROTECTION, 1978, 41 (08) : 621 - 625IVEY, FJSHAVER, KJCHRISTIANSEN, LNTOMPKIN, RB
- [6] EFFECTS OF SODIUM-NITRITE ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN FRANKFURTER EMULSIONS FORMULATED WITH MEAT AND SOY PROTEINS[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1267 - 1271SOFOS, JNBUSTA, FFALLEN, CE
- [7] SHELFLIFE CHARACTERISTICS OF BACON PROCESSED WITH VARIOUS LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE[J]. JOURNAL OF FOOD PROTECTION, 1983, 46 (07) : 596 - 600BERRY, BWQUICK, JADOUGLASS, LWTENNENT, IN
- [8] ACID ENHANCEMENT OF CLOSTRIDIUM-BOTULINUM INHIBITION IN HAM AND BACON PREPARED WITH POTASSIUM SORBATE AND SORBIC ACID[J]. JOURNAL OF FOOD PROTECTION, 1983, 46 (09) : 807 - 810HUHTANEN, CNFEINBERG, JITRENCHARD, HPHILLIPS, JG
- [9] EFFECT OF SORBIC ACID AND SODIUM-NITRITE ON CLOSTRIDIUM-BOTULINUM OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1782 - 1785IVEY, FJROBACH, MC
- [10] EFFECT OF SODIUM-NITRITE AND ORIGANUM OIL ON GROWTH AND TOXIN PRODUCTION OF CLOSTRIDIUM-BOTULINUM IN TYG BROTH AND GROUND PORK[J]. JOURNAL OF FOOD PROTECTION, 1990, 53 (11) : 958 - 960ISMAIEL, AAPIERSON, MD