CAUSES OF GREENING OF UNEVISCERATED POULTRY CARCASES DURING STORAGE
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1957.tb00103.x/fullpdf
Reference17 articles.
1. Methods for the isolation of faecal streptococci (Lancefield group D) from bacon factories;Barnes;J. appl. Bact.,1956
2. Gas producing mesophilic clostridia in canned meats, with improved techniques for their identification;Buttiaux;J. appl. Bact.,1955
3. Hydrogen sulphide production by bacteria;Clarke;J. gen. Microbiol.,1953
4. Standardisation of media in the acid ranges with special reference to the use of citric acid and buffer mixtures for yeast and mould media;Davis;J. Dairy Res.,1931
5. The Enterococcus and the faecal streptococci; their properties and relations;Dible;J. Path Bact.,1921
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