A note on adhesion of bacteria to chicken muscle connective tissue
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1987.tb02419.x/fullpdf
Reference16 articles.
1. Growth of bacteria at surfaces: influence of nutrient limitation;Brown;FEMS Microbiology Letters,1977
2. Attachment of microorganisms to pork and pig skin and surfaces of beef and lamb carcasses;Butler;Journal of Food Protection,1979
3. Influence of certain processing steps on attachment of microorganisms to pork skin;Butler;Journal of Food Protection,1980
4. Attachment of certain bacterial strains to chicken and beef meat;Firstenberg-eden;Journal of Food Safety,1978
5. Proteinaceous bacterial adhesins and their receptors;Jones;CRC Critical Reviews in Microbiology,1983
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