1. Aspects of the Microbiology of the Spoilage of Meat with Special Reference to Gram-negative Facultatively Anaerobic Rods of the Family Enterobacteriaceae;Ahmed,1979
2. A numerical taxonomic study of the Pseudomonas flora isolated from poultry meat;Arnaut-Rollier;Journal of Applied Microbiology,1999
3. Post mortem changes in stored meats. I. Microorganisms associated with development of slime on eviscerated cut-up poultry;Ayres;Food Technology,1950
4. Psychrophilic spoilage bacteria of poultry;Barnes;Journal of Applied Bacteriology,1968
5. The shelf-life of uneviscerated and eviscerated chicken carcasses stored at 10°C and 4°C;Barnes;British Poultry Science,1975