[Formation and determination of nitric oxide in sterile, canned spinach].
D000332:Aerobiosis; D000693:Anaerobiosis; D001409:Bacillus cereus; D001419:Bacteria / Q000201:enzymology; D005504:Food Analysis / Q000295:instrumentation; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D009566:Nitrates / Q000378:metabolism; D009569:Nitric Oxide / Q000032:analysis; D009573:Nitrites; D009584:Nitrogen / Q000378:metabolism; D009585:Nitrogen Dioxide / Q000032:analysis; D010084:Oxidation-Reduction; D010088:Oxidoreductases / Q000378:metabolism; D013242:Sterilization; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000032:analysis*
D009566:Nitrates; D009573:Nitrites; D009569:Nitric Oxide; D010088:Oxidoreductases; D009584:Nitrogen; D009585:Nitrogen Dioxide
Entstehung und Bestimmung von Stickstoffoxid in Spinat-Sterilkonserven.