Literature DB >> 5980911

The effects of sulphite preservative in British fresh sausages.

E J Dyett, D Shelley.   

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Year:  1966        PMID： 5980911     DOI： 10.1111/j.1365-2672.1966.tb03495.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


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  4 in total

1.  The yeasts of British fresh sausage and minced beef.

Authors:  H K Dalton; R G Board; R R Davenport
Journal:  Antonie Van Leeuwenhoek       Date:  1984       Impact factor: 2.271

2.  The incidence and level of contamination of British fresh sausages and ingredients with salmonellas.

Authors:  J G Banks; R G Board
Journal:  J Hyg (Lond)       Date:  1983-04

3.  Antibotulinal efficacy of sulfur dioxide in meat.

Authors:  R B Tompkin; L N Christiansen; A B Shaparis
Journal:  Appl Environ Microbiol       Date:  1980-06       Impact factor: 4.792

4.  An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products.

Authors:  Alexandre Lamas; José Manuel Miranda; Beatriz Vázquez; Alberto Cepeda; Carlos Manuel Franco
Journal:  Foods       Date:  2016-10-31
  4 in total

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