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Linho, P. Academic, London. Litton Bionetics. Mutagenic evaluation of compound, FDA Monopotassium glutamate. PB Monoammonium glutamate. Mutagenic evaluation of compound. FDA , Lglutamic acid. FCC: U. Liu, w. Some chemical and physical properties of nisin, a small-protein antibiotic produced by Lactococcus lactis. Maeda, s. The content of free L-glutamic acid in various foods.
Home Econ. Japan The content of free L-glutamic acid in various foods Part 2. Hóa Keo.
University of California Davis, California, pp Marcel Dekker. Food emulsions- Revised and Expanded Fourth Edition. Marmion, D. Handbook of U. Colorants for Foods, Drugs, and Cosmetics. Mass, M. Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.
Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum Penicillium glabrum, and Penicillium italicum growth. McLean, B.
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Repeated dose study of sucralose in human subjects. S McMindes, M. Nitrite mode of action: inhibition of yeast pyruvate decarboxylase E. Meggos, H.
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Effective utilization of food colors. Food Techtiol. Meister, A. Glutamine synthetase of mammals.
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In: The Enzymes, Vol. Academic, New York, p. Meldrum, B. Amino acids as dietary excitotoxins: a confribution to understanding neurodegenerative disorders. Brain Res. Moir, c.
Inhibition, injury, and inactivation of four psychrotrophic foodbome bacteria by the preservatives methyl phydroxybenzoate and potassium sorbate. Moore, L. The natural vs. Food Eng. Morris, s. Identification and characterization of some bacterial membrane sulfhydryl groups which are targets of bacteriostatic and antibiotic action. Mountney, G. Acids as poultry meat preservatives. Poultry Sci. Market Research Corporation of America. National Academy of Sciences. Myers, B.
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Potassium sorbate and recovery of pectinolytic psychrotrophs from vacuumpackaged pork. Naim, M. Interaction of MSG taste with nutrition: perspectives in consummatory behavior and digestion. Food chemical studies jn 5'-ribonucleotides.
Part I. On the 5'-ribonucleotides in foods. Nihon Nogeikagaku Kaishi Food Colors. National Academy Press, Washington D. Ninomiya, Y. Effect of administration routes of monosodium glutamate on plasma glutamate levels in infant, weanling and adult mice. Glutamate-induced brain damage in infant primates.
FDA Docket No.
Ough, c. Dimethyl dicarbonate and diethyl dicarbonate, in: Antimicrobials in Foods, 2nd ed. Sulfur dioxide and sulfites.
In:Antimicrobials in Foods, 2. Padgett, T. Incorporation of food-grade antimicrobial compounds into biodegradable packaging films. Papadopoulos, L. Effect of sodiumlactate on microbial and chemical composition of cooked beef during storage. Parish, M. Effects of combined antimicrobial agents on fermentation initiation by Saccharomyces cerevisiae in a model broth system.
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Payne, K. The antimicrobial activity of phenolic compounds against Listeria monocytogenes and their effectiveness in a model milk system. Pelroy, G.