The Tom Gibson Memorial Lecture. The microbiological role of nitrite in meat products.
D000192:Actinomycetales; D000818:Animals; D000900:Anti-Bacterial Agents / Q000592:standards; D003013:Clostridium / Q000528:radiation effects; D003014:Clostridium botulinum; D005516:Food Microbiology; D005520:Food Preservatives / Q000592:standards; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards; D008837:Micrococcus; D009566:Nitrates; D009573:Nitrites; D011550:Pseudomonas aeruginosa; D012965:Sodium Chloride; D013171:Spores, Bacterial; D013211:Staphylococcus aureus; D013552:Swine
D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009566:Nitrates; D009573:Nitrites; D012965:Sodium Chloride