Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.-Reference-Cited by-同舟云学术

Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.

Published:1992-01 Issue:1-2 Volume:15 Page:99-108
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Borch Elisabeth,Agerhem Halina

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference26 articles.

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2. Growth and lactic acid production of Pediococcus pentosaceus at different gas environments, temperatures, pH values and nitrite concentrations;Blickstad;European J. Appl. Microbiol. Biotechnol.,1981

3. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products;Borch;Antonie van Leeuwenhoek,1988

4. The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix and Carnobacterium in batch cultures;Borch;Appl. Microbiol. Technol.,1989

5. Shelf-life of emulsion sausage stored in vacuum or modified atmospheres;Borch,1989

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