Changes Caused by Microbes in Spoilage of Meats
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1971.tb02266.x/fullpdf
Reference113 articles.
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3. Microbial implications in the handling, slaughtering and dressing of meat animals;Ayres;Adv. Fd Res.,1955
4. Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula;Baird Parker;J. appl. Bact.,1967
5. Adaptation of resazurin test to meat products;Baker;Food Mf.,1966
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