Clostridien in Schlachttierkörpern und frischem Fleisch - Eine Literaturübersicht --Reference-Cited by-同舟云学术

Clostridien in Schlachttierkörpern und frischem Fleisch - Eine Literaturübersicht -

Published:1992-01-12 Issue:1-10 Volume:39 Page:746-754
ISSN:0931-1793
Container-title:Journal of Veterinary Medicine, Series B
language:en
Short-container-title:

Author:

Eisgruber H.,Stolle F.A.

Publisher

Wiley

Subject

General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0450.1992.tb01230.x/fullpdf

Reference79 articles.

1. Comparison of media and methods for counting Clostridium perfringens in poultry meat and further-processed products;Adams;J. Hyg. Camb.,1980

2. Untersuchung zum Vorkommen und zur pathogenen Bedeutung von Clostridium perfringens Typ A beim Schwein;Amtsberg;Berl. Münch. tierärztl. Wschr.,1976

3. Biochemical changes in mutton meat due to Clostridium perfringens invasion;Awad;J. Egypt. Vet. Med. Assoc.,1983

4. Changes in the oxidation-reduction potential of the sternocephalicus muscle of the horse after death in relation to the development of bacteria;Barnes;J. Sci. Food Agric.,1955

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1. Unexplained bacterial meat spoilage during the moose hunting in northern Norway – a review of cases 2008–2021;Acta Veterinaria Scandinavica;2023-07-03

2. Multiplex PCR assay for detection of Clostridium perfringens in feces and intestinal contents of pigs and in swine feed;Veterinary Microbiology;1998-08

3. A selective medium for the detection and enumeration of mesophilic sulphite-reducing clostridia in food monitoring programs;Food Research International;1995-01