The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb00316.x/fullpdf
Reference10 articles.
1. Aerobic Metabolism ofBrochothrix thermosphactaGrowing on Meat Surfaces and in Laboratory Media
2. ISO (International Standards Organization) ISO 5552-1979 (E)
3. Determination of amines in fresh and processed pork
4. Fitting Segmented Regression Models by Grid Search
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