The Occurrence and Significance ofPseudomonasin Wiltshire Bacon Brines-Reference-Cited by-同舟云学术

The Occurrence and Significance ofPseudomonasin Wiltshire Bacon Brines

Published:1980-02 Issue:1 Volume:48 Page:69-74
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

GARDNER G. A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1980.tb05208.x/fullpdf

Reference20 articles.

1. Low Temperature Organisms as Indexes of Quality of Fresh Meat

2. The spoilage flora of eviscerated chickens stored at different temperatures;BARNES;Journal of Food Technology,1966

3. Les bactéries psychrotrophes des viandes entreposées en chambre froid. Influence de la température et de l'humideté relative;BUTTIAUX;Annales de l'Institut Pasteur de Lille,1966

4. A rapid cadmium reduction method for the determination of nitrate in bacon and curing brines;ELLIOTT;Analyst,1971

5. Effects of pasteurization or added sulphite on the microbiology of stored. vacuum-packed baconburgers;GARDNER;Journal of Applied Bacteriology,1968

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