The Classification of Pseudomonads and Other Obligately Aerobic Gram-Negative Bacteria from British Pork Sausage and Ingredients
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology
Reference50 articles.
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2. The relationship of organisms of the genus Pseudomonas to the spoilage of meat, poultry and eggs;Ayres;J. appl. Bact.,1960
3. Microbiological problems of poultry at refrigerator temperatures — a review;Barnes;J. Sci. Food Agricult.,1976
4. Bergey's manual of determinative bacteriology;Bergey,1939
5. Effect of hyperbaric carbon dioxide pressure on the microbial flora of pork stored at 4 or 14°C;Blickstad;J. appl. Bact.,1981
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