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a-tocopherol Academy of Sciences agents alternatives to nitrite antimicrobial antioxidant ascorbic acid bacon bacteria botulinum spores botulinum toxin botulism Chapter Chem chemical Clostridium botulinum comminuted Commission on Microbiological Committee concentrations of nitrite containing cooked cured meats cured products cured-meat color cured-meat products Department of Agriculture dry-cured e_t a_l effects of nitrite factors fermented sausages Food and Drug Food Prot Food Sci Food Technol frankfurters growth inhibitors irradiation lactic-acid-producing malonaldehyde meat products methods mg/kg microbial proliferation Microbiological Specifications microorganisms mutagenic myoglobin N-nitroso compounds National Academy nisin nitrate and nitrite nitrite at 40 nitrosamine nitrosamine formation nitrosation outgrowth pathogens pork potassium sorbate processing protein reaction reduced Research Robach sodium chloride sodium erythorbate sodium hypophosphite sodium nitrite Sofos sorbic acid Specifications for Foods spoilage spores storage studies temperature abuse tested tion toxicity toxigenesis toxin production U.S. Department water activity