The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1992.tb03630.x/fullpdf
Reference74 articles.
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3. A note on the spoilage of prepacked lamb chops by Microbacterium thermosphactum;Barlow;Journal of Applied Bacteriology,1966
4. Carbon dioxide as a controller of the spoilage flora of pork, with special reference to temperature and sodium chloride;Blickstad;Journal of Food Protection,1983
5. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products;Borch;Antonie van Leeuwenhoek,1988
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