Spoilage organisms of red meat and poultry-Reference-Cited by-同舟云学术

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Spoilage organisms of red meat and poultry

Published:2007 Issue: Volume: Page:101-122
ISSN:
Container-title:Microbiological Analysis of Red Meat, Poultry and Eggs
language:
Short-container-title:

Author:

Corry J.E.L.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/J57J32640MH26828.pdf

Reference102 articles.

1. de Man, Rogosa and Sharpe agar with sorbic acid (MRSS agar);Anonymous,2003

2. Cresol red thallium acetate (CTAS) agar;Anonymous,2003

3. Rose bengal chloramphenicol agar;Anonymous,2003

4. de Man, Rogosa and Sharpe agar;Anonymous,2003

5. Dichloran rose bengal chloramphenicol (DRBC) agar;Anonymous,2003

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2. The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4 °C;Journal of Food Science and Technology;2020-09-22

3. Effect of Organic Selenium-Enriched Yeast Supplementation in Finishing Sheep Diet on Carcasses Microbiological Contamination and Meat Physical Characteristics;Italian Journal of Animal Science;2015-01

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