• Corpus ID: 503598

[Effect of components of curing mixtures on the antagonistic properties of enterococci and other bacteria isolated from cured meat].

@article{Szteyn1987EffectOC,
  title={[Effect of components of curing mixtures on the antagonistic properties of enterococci and other bacteria isolated from cured meat].},
  author={Joanna Szteyn},
  journal={Polskie archiwum weterynaryjne},
  year={1987},
  volume={27 2-3},
  pages={
          117-27
        }
}
  • J. Szteyn
  • Published 1987
  • Chemistry, Medicine
  • Polskie archiwum weterynaryjne
Effect of sodium chloride, glucose, sodium glutamate, potassium nitrate, sodium nitrate, sodium nitraite, ascorbic acid, sodium citrate, polyphosphates (Hamine) on antagonistic activity of enterococci and various bacteria isolated from cured meat against Bacillus cereus, Bacillus subtilis, Salmonella typhi-murium, Salmonella cholerae-suis, Staphylococcus aureus, Clostridium botulinum type A, Clostridium botulinum type B, Clostridium botulinum type E, Clostridium bifermentans, Clostridium…