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June 1, 1966International Journal of Food Science & Technology

The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores *

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Authors

TRT.A. RobertsUniversity of LondonMIM. IngramSouthern Cross University

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Roberts et al. (1966) studied this question.

synapsesocial.com/papers/6a9e8baef76ddda103f9ab51https://doi.org/10.1111/j.1365-2621.1966.tb01039.x
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Also Consider

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  1. 1A SALT‐TOLERANT DENITRIFYING BACILLUS STRAIN WHICH ‘BLOWS’ CANNED BACON1956 · 25 citations
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  3. 3Internal bacterial taints (‘bone taint’ or ‘souring’) of cured pork legs1952 · 47 citations
  4. 4Incidence of Putrefactive Anaerobic Spores in Meat a1964 · 23 citations
  5. 5The Effect of Sodium Chloride on Radiation Resistance and Recovery of Irradiated Anaerobic Spores1965 · 23 citations