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au.\*:("ROBACH MC")

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INTERACTION OF SALT, POTASSIUM SORBATE AND TEMPERATURE ON THE OUTGROWTH OF CLOSTRIDIUM SPOROGENES PA 3679 SPORES IN A PRE-REDUCED MEDIUMROBACH MC.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 742-743; BIBL. 16 REF.Article

EXTENSION OF SHELF-LIFE OF FRESH, WHOLE BROILERS, USING A POTASSIUM SORBATE DIPROBACH MC.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 11; PP. 855-857; BIBL. 15 REF.Article

POTASSIUM SORBATE DIP AS A METHOD OF EXTENDING SHELF LIFE AND INHIBITING THE GROWTH OF SALMONELLA AND STAPHYLOCOCCUS AUREUS ON FRESH, WHOLE BROILERSTO EC; ROBACH MC.1980; POULTRY SCI.; USA; DA. 1980; VOL. 59; NO 4; PP. 726-730; BIBL. 17 REF.Article

ANTIMICROBIAL EFFICACY OF A POTASSIUM SORBATE DIP ON FRESHLY PROCESSED POULTRY.ROBACH MC; IVEY FJ.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 4; PP. 284-288; BIBL. 12 REF.Article

USE OF SORBATES IN MEAT PRODUCTS, FRESH POULTRY AND FRESH POULTRY PRODUCTS: A REVIEWROBACH MC; SOFOS JN.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 4; PP. 374-383; BIBL. 75 REF.Article

SYSTEM FOR EVALUATING CLOSTRIDIAL INHIBITION IN CURED MEAT PRODUCTS.ROBACH MC; IVEY FJ; HICKEY CS et al.1978; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1978; VOL. 36; NO 1; PP. 210-211; BIBL. 11 REF.Article

EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACONPAQUETTE MW; ROBACH MC; SOFOS JN et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1293-1296; BIBL. 11 REF.Article

INVESTIGATION INTO THE FORMATION OF N-NITROSAMINES IN HEATED CHICKEN FRANKFURTERSGRAY JI; BUSSEY DM; DAWSON LE et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1817-1819; BIBL. 18 REF.Article

EFFECT OF BELLY HANDLING (CHILLED, FROZEN, PRERIGOR) AND SMOKING DELAY ON REGULAR AND SORBATE-CURED BACONAMUNDSON CM; SEBRANEK JG; KRAFT AA et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 222-225; BIBL. 27 REF.Article

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