Tahmouzi, Saeed <br/><br/>
Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.  [electronic resource] 

 -  Journal of food science  Oct 2012 
 - M565-71 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2012.02754.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Beta vulgaris--chemistry<br/>Calcium Compounds--chemistry<br/>Carbohydrates--chemistry<br/>Cattle<br/>Chemical Phenomena<br/>Clostridium perfringens--growth & development<br/>Colony Count, Microbial<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Preservation--methods<br/>Histamine--analysis<br/>Humans<br/>Lactates--chemistry<br/>Meat Products--microbiology<br/>Nitrate Reductase--metabolism<br/>Nitrites--analysis<br/>Staphylococcus--enzymology<br/>Taste--physiology