SCOPUS 정보 검색 플랫폼

Volumn 13, Issue 6, 1978, Pages 521-527

The effect of iron on botulinal inhibition in perishable canned cured meat

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84991120927 PISSN: 09505423 EISSN: 13652621 Source Type: Journal
DOI: 10.1111/j.1365-2621.1978.tb00833.x Document Type: Article

Times cited : (30)

References (14)

1
- 84991194542
- Nutritive Value of American Foods. Agriculture Handbook No. 456, Agricultural Research Service, United States Department of Agriculture.
- (1975)
- Adams, C.F.¹

2
- 84909654394
- Ed. by, J.F. Price, B.S. Schweigert, W. H. Freeman, San Francisco
- (1971) The Science of Meat and Meat Products , pp. 445
- Bard, J.¹ Townsend, W.E.²

6
- 0014740638
- (1970) Appl. Microbiol. , vol.19 , pp. 353
- Labbe, R.G.¹ Duncan, C.L.²

9
- 84885731454
- Effect of Nitrite on Destruction and Germination of Clostridium Botulinum and Putrefactive Anaerobes 3679 and 3679h in Meat and in Buffer
- (1970) Canadian Institute of Food Technology Journal , vol.3 , pp. 103
- Pivnick, H.¹ Johnston, M.A.² Thacker, C.³ Loynes, R.⁴

10
- 84986518087
- VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEAT
- (1977) Journal of Food Science , vol.42 , pp. 1046
- Tompkin, R.B.¹ Christiansen, L.N.² Shaparis, A.B.³

11
- 84985161680
- ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT
- (1978) Journal of Food Science , vol.43 , pp. 1368
- Tompkin, R.B.¹ Christiansen, L.N.² Shaparis, A.B.³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.