The Development of the Anaerobic Spoilage Flora of Meat Stored at Chill Temperatures
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1978.tb00779.x/fullpdf
Reference10 articles.
1. Substrate limitation of bacterial growth at meat surfaces;Gill;Journal of Applied Bacteriology,1976
2. The development of aerobic spoilage flora on meat stored at chill temperatures;Gill;Journal of Applied Bacteriology,1977
3. Inhibition of psychrotrophic bacteria by lactobacilli and pediococci in non-fermented refrigerated foods;Gilliland;Journal of Food Science,1975
4. Microbial antagonism in foods;Hurst;Canadian Institute of Food Science and Technology Journal,1973
5. Investigations of a metabolite from Lactobacillus bulgaricus which neutralizes the effect of enterotoxin from Escherichia coli;Mitchell;Journal of Applied Bacteriology,1976
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