The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.
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Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO2 and NaCl in Frankfurters.Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water.Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausageCombating Antimicrobial Resistance in Foodborne Microorganisms.Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum StorageNitrite formation from vegetable sources and its use as a preservative in cooked sausage.Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk.
P2860
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P2860
The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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name
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@en
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@nl
type
label
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@en
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@nl
prefLabel
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@en
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@nl
P2093
P1433
P1476
The effect of pH and nitrite c ...... ite on Listeria monocytogenes.
@en
P2093
A M Horsch
B L Ruther
E M Larson
J G Sebranek
J S Dickson
L A Wilson
N A Lavieri
S E Niebuhr
P304
P356
10.1016/J.MEATSCI.2013.07.036
P577
2013-08-03T00:00:00Z