The Bacterial Production of Glutamic Acid in Stored Comminuted Beef

Author:

Gardner G. A.,Stewart D. J.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Reference29 articles.

1. Proteolytic changes in pork;Anon.;Fd Process. Packag.,1964

2. The determination of the freshness of meat by the partition paper chromatography method;Avshalumova;Vop. Pitan.,1962

3. Séparation des acides aminés des milieux biologiques complexes. V. Description d'un couplage de méthodes chromatographiques et électrophorètiques;Biserte;J. Chromat.,1960

4. Liquid-scintillation counting of 14C-labelled animal tissues at high efficiency;Brown;Biochem. J.,1961

5. Researches on the ripening of the meat of slaughtered animals. IV. Quantitative chromatographic analysis of amino acids of fresh and ripened bovine meat;Colombo;Atti Soc. ital. Sci. vet.,1955

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1. The control and evaluation of spoilage *;International Journal of Food Science & Technology;2007-06-28

2. Evaluation of Inosine Monophosphate and Hypoxanthine as Indicators of Bacterial Growth in Stored Red Meat;Journal of Food Protection;1983-07-01

3. The ecology of bacterial spoilage of fresh meat at chill temperatures;Meat Science;1978-07

4. Biochemical changes in vacuum packaged beef occurring during storage at 0-2°C;International Journal of Food Science & Technology;1976-04

5. Changes Caused by Microbes in Spoilage of Meats;Journal of Applied Bacteriology;1971-03

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