MICROCOCCI AND COAGULASE NEGATIVE STAPHYLOCOCCI IN CURED MEATS AND MEAT PRODUCTS-Reference-Cited by-同舟云学术

MICROCOCCI AND COAGULASE NEGATIVE STAPHYLOCOCCI IN CURED MEATS AND MEAT PRODUCTS

Published:1962-12 Issue:3 Volume:25 Page:416-431
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

KITCHELL A. G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1962.tb04754.x/fullpdf

Reference75 articles.

1. The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriological analysis;Alm;Food Tech., Champaign,1961

2. The occurrence and enumeration, according to a new classification, of micrococci and staphylococci in bacon and on human and pig skin;Baird-Parker;J. appl. Bact.,1962

3. Baird-Parker , A. C. 1963 A classification of micrococci and staphylococci based on physiological and biochemical tests J. gen. Microbiol. 29

4. Brooks , J. Haines , R. B. Moran , T. Pace , J. 1940 The function of nitrate, nitrite and bacteria in the curing of bacon and hams Spec. Rep. Fd Invest. Bd, Lond.

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