In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2004.02443.x/fullpdf
Reference28 articles.
1. A dynamic approach to predicting bacterial growth in food
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3. Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures
4. Growth and end-product formation in fermenter cultures ofBrochothrix thermosphactaATCC 11509Tand two psychrotrophicLactobacillusspp. in different gaseous atmospheres
5. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.
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