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Vocabulary
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Flores, L. Effect of potassium sorbate and other treatments on the microbial content and keeping quality of a restaurant-type Mexican hot sauce. Food and Drug Research Laboratories.
Usabilidad
Teratologic evaluation of FDA monosodium glutamate in mice, rats and rabbits. Waverly, New York. Prepared under FDA contract No. Fujita, T. Inosinic acid content of foodstuffs II. Katsuobushi dried bonito. Fish Gao, F. Mechanism of action of the peptide antibiotic nisin in liposome and cytochrome c oxidase containing proteoliposomes. Gibson, A. Thè effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coll and Salmoriellae in la b o ra to ry m e d iu m.
In tl. F ood Microbiol. Roberts, T. The effect of pH, sodium chloride, sodium nitrite and storage temperature on the growth of Clostridium perfringens and faecal streptococci in laboratory medium.
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Food Microbiol. Nisin as a model food preservative. CRC Crit. Harris, L. Hashida, D. Studies on nucleic acid related substances in food-stuffs. Distribution of 5'- nucleotides in vegetables. Hakko Kogyo Zasshi In Japanese. Hellekant, G. On the taste of umami in chimpanzee. Behavior, 49 5 : Henning, H. Die Qualitatenreige des geschmacks. Heywood, R. Glutamate toxicity in laboratory animals. Higginbotham, J. Recent Developments in nonnutritive sweeteners. In: Developments in Sweeteners, Vol.
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Minimum inhibitory concentration MIC of sodium lactate and sodium chloride for spoilage organisms and pathogens at different pH values and temperatures. Hughey, V. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Hurst, A. Nitrate, nitrite and nitroso compounds in foods.
