THE MICROBIOLOGY OF VACUUM PACKED SLICED BACON
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1962.tb01144.x/fullpdf
Reference11 articles.
1. Spoilage of vacuum-packed sliced processed meats during refrigerated storage;Allen;Food Res.,1960
2. An improved diagnostic and selective medium for isolating coagulase positive staphylococci;Baird-Parker;J. appl. Bact.,1961
3. Identification of Staphylococcus aureus by the phosphatase reaction;Barber;J. Path. Bact.,1951
4. Methods for the isolation of faecal streptococci (Lancefield group D) from bacon factories;Barnes;J. appl. Bact.,1956
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