Abstract
Shelf-stable canned cured meats (SSCCM) are preserved by thermodestruction of the vegetative microflora, partial destruction of the microbial spores, and subsequent inhibition of the surviving spores. Inhibition depends primarily on the concentration of salt, nitrite input and the severity of the thermoprocess.
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CITATION STYLE
APA
Hauschild, A. H. W., & Simonsen, B. (1985). Safety of Shelf-Stable Canned Cured Meats. Journal of Food Protection, 48(11), 997–1009. https://doi.org/10.4315/0362-028x-48.11.997
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