The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage

The effect of potassium sorbate and sodium nitrite on the organoleptic properties, stability, and growth of Bacillus cereus and Clostridium perfringens in cooked sausage
E. Petäjä, M. Raevuori, E. Puolanne and P. Hill