The D(-)lactic acid and acetoin/diacetyl as potential indicators of the microbial quality of vacuum-packed pork and meat products
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1989.tb02468.x/fullpdf
Reference18 articles.
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2. Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization;DOYLE;Applied and Environmental Microbiology,1987
3. The presence of Listeria spp. in raw milk in Ontario;FABER;Canadian Journal of Microbiology,1988
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