INHIBITION OF CLOSTRIDIUM-PERFRINGENS BY HEATED COMBINATIONS OF NITRITE, SULFUR, AND FERROUS OR FERRIC IONS

被引：14

作者：

ASAN, T ^{[1
]}

SOLBERG, M ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1976年 / 31卷 / 01期

关键词：

D O I：

10.1128/AEM.31.1.49-52.1976

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：49 / 52

页数：4

共 10 条

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[2]

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[6]

PERIGO JA, 1967, J FOOD TECHNOL, V2, P377

[7] INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM [J].

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JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :1-3

[8] CLOSTRIDIUM-PERFRINGENS INHIBITION BY SODIUM NITRITE AS A FUNCTION OF PH, INOCULUM SIZE AND HEAT [J].

RIHA, WE ;

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JOURNAL OF FOOD SCIENCE, 1975, 40 (03) :439-442

[9] A SCHEME FOR THE COLORIMETRIC DETERMINATION OF MICROGRAM AMOUNTS OF THIOLS [J].

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[10]

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