The Growth ofMicrobacterium thermosphactumon Beef
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1979.tb01211.x/fullpdf
Reference14 articles.
1. A selective medium for the enumeration of Microbacterium thermosphactum in meat and meat products;GARDNER;Journal of Applied Bacteriology,1966
2. Substrate limitation of growth at meat surfaces;GILL;Journal of Applied Bacteriology,1976
3. The ecology of bacterial spoilage of fresh meat at chill temperatures;GILL;Meat Science,1978
4. Sur la biosynthése de la β-galactosidase (lactase) chez Escherichia coli. La spécificité de l'induction;MONOD;Biochimica et Biophysica Acta,1951
5. The development of the anaerobic spoilage flora of meat stored at chill temperatures;NEWTON;Journal of Applied Bacteriology,1978
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