The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C-Reference-Cited by-同舟云学术

The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C

Published:1983-02 Issue:1 Volume:54 Page:45-56
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Blickstad E.,Molin G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1983.tb01299.x/fullpdf

Reference38 articles.

1. Spoilage of vacuum-packed sliced processed meats during refrigerated storage;Allen;Food Research,1960

2. The effect of vacuum-packaging on some sliced processed meat products as judged by organoleptic and bacteriologic analysis;Alm;Food Technology,1961

3. Effect of hyperbaric carbon dioxide pressure on the microbial flora of pork stored at 4°C or 14°C;Blickstad;Journal of Applied Bacteriology,1981

4. Gas storage of pork and bacon. Part I. Preliminary experiments;Callow;Journal of the Society of Chemical Industry,1932

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