1. Bacterial spoilage of meat and cured meat products;Borch;International Journal of Food Microbiology,1996
2. Identification of Brochothrix by intracellular and surface biochemical composition;Dodd,1992
3. Environmental conditions and the role of Brochothrix thermosphacta in the spoilage of fresh and processed meat;Egan,1981
4. Taxonomic studies on Brochothrix, Erysipelothrix, Listeria and atypical lactobacilli;Feresu;Journal of General Microbiology,1988
5. Brochothrix thermosphacta (Microbacterium thermosphactum) in the spoilage of meats: a review;Gardner,1981