sodium diacetate

Known as: Sodium Hydrogen Diacetate 
 
National Institutes of Health

Papers overview

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2011
2011
The effects and interactions of temperature (56.3-60 °C), sodium lactate (SL; 0-4.8%), sodium diacetate (SDA; 0-2.5%), and… (More)
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2009
2009
Listeria monocytogenes (Lm) is a food safety concern that can be associated with ready-to-eat (RTE) meat and poultry products… (More)
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2008
2008
This study investigated the use of sodium levulinate to prevent outgrowth of Listeria monocytogenes in refrigerated ready-to-eat… (More)
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2004
2004
In this study, we evaluated the antimicrobial effects of different levels of a potassium lactate (PL) plus sodium diacetate (SDA… (More)
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2003
2003
The effects of heating temperature (60 to 73.9 degrees C), sodium lactate (NaL; 0.0 to 4.8% [wt/wt]), and/or sodium diacetate… (More)
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2003
2003
Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a frequent postprocessing contaminant of ready-to-eat (RTE) meat… (More)
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2002
2002
The antimicrobial activities of salts of organic acids such as lactate and acetate are well documented, but there is limited… (More)
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2002
2002
A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8… (More)
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2001
2001
The antimicrobial activities of sodium lactate (SL) and sodium acetate (SA) are well documented, but there is limited information… (More)
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2001
2001
Cooked cured ham products were produced according to a standard recipe for cooked ham with various levels of sodium lactate… (More)
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