EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON

被引：23

作者：

ROBACH, MC

OWENS, JL

PAQUETTE, MW

SOFOS, JN

BUSTA, FF

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

[2] CUDAHY FOODS CO,PHOENIX,AZ 85038

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06538.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1280 / 1284

页数：5

共 32 条

[1] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON
PAQUETTE, MW
ROBACH, MC
SOFOS, JN
BUSTA, FF
JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1293 - 1296
[2] EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON
SOFOS, JN
BUSTA, FF
BHOTHIPAKSA, K
ALLEN, CE
ROBACH, MC
PAQUETTE, MW
JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1285 - 1292
[3] SHELFLIFE CHARACTERISTICS OF BACON PROCESSED WITH VARIOUS LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE
BERRY, BW
QUICK, JA
DOUGLASS, LW
TENNENT, IN
JOURNAL OF FOOD PROTECTION, 1983, 46 (07) : 596 - 600
[4] RESISTANCE OF SPOROLACTOBACILLUS TO POTASSIUM SORBATE AND SODIUM-NITRITE
BOTHA, SJ
HOLZAPFEL, WH
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1987, 5 (04) : 331 - 336
[5] SENSORY, PHYSICAL, AND COOKING CHARACTERISTICS OF BACON PROCESSED WITH VARYING LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE
BERRY, BW
BLUMER, TN
JOURNAL OF FOOD SCIENCE, 1981, 46 (02) : 321 - 327
[6] INHIBITION OF SALMONELLA BY SODIUM-NITRITE AND POTASSIUM SORBATE IN FRANKFURTERS
RICE, KM
PIERSON, MD
JOURNAL OF FOOD SCIENCE, 1982, 47 (05) : 1615 - 1617
[7] EFFECTS OF SODIUM-NITRITE AND POTASSIUM SORBATE ON INVITRO CULTURED MAMMALIAN-CELLS
BUDAYOVA, E
NEOPLASMA, 1985, 32 (03) : 341 - 350
[8] EFFECT OF SODIUM ACID PYROPHOSPHATE IN COMBINATION WITH SODIUM-NITRITE OR SODIUM-NITRITE POTASSIUM SORBATE ON CLOSTRIDIUM-BOTULINUM GROWTH AND TOXIN PRODUCTION IN BEEF PORK FRANKFURTER EMULSIONS
WAGNER, MK
BUSTA, FF
JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 990 - &
[9] SPECTRAL PROPERTIES OF METHEMOGLOBINS PREPARED BY THE ACTION OF SODIUM-NITRITE AND POTASSIUM FERRICYANIDE
MANSOURI, A
EXPERIENTIA, 1981, 37 (11): : 1199 - 1201
[10] N-NITROSAMINE FORMATION IN IRISH AND UNITED-STATES BACON AS INFLUENCED BY SODIUM-NITRITE CONCENTRATION AND THE PRESENCE OF ALPHA-TOCOPHEROL
BUCKLEY, DJ
ZABIK, JM
GRAY, JI
BOOREN, AM
CRACKEL, RL
BEATTY, E
IRISH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1989, 13 (02): : 109 - 117

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