The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4701/fullpdf
Reference23 articles.
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3. Consequences of packaging on bacterial growth. Meat is an ecological niche;Labadie;Meat Sci,1999
4. The bacterial flora of fresh pork sausage;Sultzbacher;Food Technol,1951
5. Influence of sodium nitrite, temperature and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditions;Collins-Thompson;Can J Microbiol,1980
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