Growth of Bacteria on Meat at Room Temperatures-Reference-Cited by-同舟云学术

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Growth of Bacteria on Meat at Room Temperatures

Published:1980-10 Issue:2 Volume:49 Page:315-323
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

GILL C. O.,NEWTON K. G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1980.tb05130.x/fullpdf

Reference19 articles.

1. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;BOUTON;Journal of Food Science,1971

2. Effects of dissolved oxygen tension on bacterial enterotoxin production;CARPENTER;Developments in Industrial Microbiology,1975

3. Intrinsic bacteria in meat;GILL;Journal of Applied Bacteriology,1979

4. The development of aerobic spoilage flora on meat stored at chill temperatures;GILL;Journal of Applied Bacteriology,1977

5. The ecology of bacterial spoilage of fresh meat at chill temperatures;GILL;Meat Science,1978

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3. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life;Critical Reviews in Food Science and Nutrition;2021-08-26

4. The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis;Food Control;2021-05

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