Nitrate, nitrite and nitrosamines in foods: higher production hygiene as an alternative to nitrite [hygienic standard, spores preservation parameters, nitrite demand]
1980
Skovgaard, N. (Kongelige Veterinaer-og Landbohoejskole, Copenhagen (Denmark))
The development of resistant bacteria, particularly heat resistant spores, is dealt with. The content of spores in meat products, particularly botulinum spores, is evaluated based upon a literature survey and the number of spores is estimated in relation to the need for use of inhibitory parameters, e.g., nitrite. Formation of nitrate from nitrite is evaluated. The influence of sorbates, ascorbates, phosphates, and iron on the effect of nitrite in various meat products is discussed.
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