Low Temperature Organisms as Indexes of Quality of Fresh Meat-Reference-Cited by-同舟云学术

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Low Temperature Organisms as Indexes of Quality of Fresh Meat

Published:1963 Issue: Volume: Page:132-148
ISSN:
Container-title:Microbiological Quality of Foods
language:
Short-container-title:

Author:

AYRES J.C.

Publisher

Elsevier

Reference104 articles.

1. Growth of psychrophilic bacteria;Ingraham;J. Bacteriol.,1958

2. Psychrophilic bacteria;Ingraham;Bacteriol. Rev.,1959

3. The rapid tentative recognition of psychrophilic types among Enterobacteriaceae isolated from foods;Mossel;J. Appl. Bacteriol.,1960

4. The use and meaning of the term ‘psychrophilic.’;Eddy;J. Appl. Bacteriol.,1960

5. Ueber die Bedeutung der Aromabakterien für die Fleischhygiene;Glage;A. Fleisch-u. Milchhyg.,1901

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Psychrotrophic Organisms;Advances in Meat Research;1986

2. Rapid Detection of Psychrotrophic Bacteria in Relation to Retail Beef Quality;Journal of Food Science;1981-11

3. The Occurrence and Significance ofPseudomonasin Wiltshire Bacon Brines;Journal of Applied Bacteriology;1980-02

4. Psychrotrophic meat spoilage fungi within a freezing works;New Zealand Veterinary Journal;1976-08

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