Protein Changes Caused by Bacterial Growth on Beef
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1975.tb00547.x/fullpdf
Reference21 articles.
1. Effects of four species of bacteria on porcine muscle. 1. Protein solubility and emulsifying capacity;Borton;J. Fd Sci.,1970a
2. Effects of four species of bacteria on porcine muscle. 2. Electorphoretic patterns of extracts of salt- soluble protein;Borton;J. Fd Sci.,1970b
3. A diagnostic key for identifying the lactic acid bacteria of vacuum packed bacon;Cavett;J. appl. Bact.,1963
4. Observations by electron microscopy on pig muscle inoculated and incubated with Pseudomonas fragi;Dutson;Appl. Microbiol.,1971
5. A selective medium for the enumeration of Microbacterium thermosphactum in meat and meat products;Gardner;J. appl. Bact.,1966
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