Title : Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate.

Pub. Date : 1982 Jan

PMID : 30866360






1 Functional Relationships(s)
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1 In general, the 40 ppm of nitrite + 0.26% of potassium sorbate cure provided greater bacterial inhibition (especially in fat bacon) than did the nitrite cure. Nitrites FAT atypical cadherin 1 Homo sapiens