Lactic acid bacteria of meat and meat products

Author:

Egan Aubrey F.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Reference25 articles.

1. Bacus, J. N. and Brown, W. L. 1981. Use of microbial cultures: meat products.?Food Technol. 35: 74?78, & 83.

2. Baird, K. J. and Patterson, J. T. 1980. An evaluation of media for the cultivation or selective enumeration of lactic acid bacteria from vacuum-packaged beef.?Record Agric. Res. 28: 55?61.

3. Campbell, R. J., Egan, A. F., Grau, F. H. and Shay, B. J. 1979. The growth of Microbacterium thermosphactum on beef.?J. Appl. Bacteriol. 47: 505?509.

4. Cavett, J. J. 1963. A diagnostic key for identifying the lactic acid bacteria of vacuum packed bacon. ?J. Appl. Bacteriol. 26: 453?470.

5. Christopher, F. M., Smith, G. C., Dill, C. W., Carpenter, Z. L. and Vanderzant, C. 1980. Effect of CO2?N2 atmospheres on the microbial flora of pork.?J. Food Protect. 43: 268?271.

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