(Q40733142)

English

Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat

scientific article

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat (English)

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Clostridium botulinum

1 reference

based on heuristic

inferred from title

author name string

Christiansen LN

1

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Johnston RW

2

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Kautter DA

3

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Howard JW

4

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Aunan WJ

5

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

publication date

1 March 1973

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Applied Microbiology

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

25

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

3

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

357-362

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

Examination of Prepared Foods in Plastic Packages for Clostridium botulinum

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

25 September 2017

Use of the Anaerobic Pouch in Isolating Clostridium botulinum Spores from Fresh Meats

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

25 September 2017

Prevalence of Clostridium botulinum in Semipreserved Meat Products

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

25 September 2017

Incidence Study of Spores of Clostridium botulinum in Convenience Foods

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

25 September 2017

Role of curing agents in the preservation of shelf-stable canned meat products

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

25 September 2017

Incidence of mesophilic Clostridium spores in raw pork, beef, and chicken in processing plants in the United States and Canada

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=380811

17 June 2018

Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level

1 reference

https://pubmed.ncbi.nlm.nih.gov/4572891

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

1 reference

Europe PubMed Central

PMC publication ID

23 September 2017

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