Factors affecting the production of hydrogen sulphide byLactobacillus sakeL13 growing on vacuum-packaged beef
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1989.tb02493.x/fullpdf
Reference25 articles.
1. The growth of Microbacterium thermosphactum on beef;Campbell;Journal of Applied Bacteriology,1979
2. Lactic acid bacteria of meat and meat products;Egan;Antonie van Leeuwenhoek,1983
3. Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged beef;Egan;Journal of Food Science,1982
4. Substrate limitation of bacterial growth at meat surfaces;Gill;Journal of Applied Bacteriology,1976
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