Fermented Meat, Poultry, and Fish Products-Reference-Cited by-同舟云学术

Fermented Meat, Poultry, and Fish Products

Published:2014-04-30 Issue: Volume: Page:857-880
ISSN:
Container-title:Food Microbiology
language:
Short-container-title:

Author:

Ricke Steven C.¹,Koo Ok Kyung¹,Keeton Jimmy T.²

Affiliation:

1. Center for Food Safety, Department of Food Science; University of Arkansas; Fayetteville AR 72704

2. Department of Nutrition and Food Science; Texas A&M University; College Station TX 77843-2253

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555818463.ch34/fullpdf

Reference119 articles.

1. The chemistry of dry sausages;Acton;Proc. Recip. Meat Conf.,1977

2. Transformation of Lactobacillusplantarum by electroporation with in vitro modified plasmid DNA;Alegre;FEMS Microbiol. Lett.,2004

3. Microbiology of fresh and restructured lamb meat: a review;Al-Sheddy;Crit. Rev. Microbiol.,1995

4. American Meat Institute Foundation 1997 Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products. American Meat Institute Foundation Washington, DC

5. Two different tetracycline resistance mechanisms, plasmid-carried tet(L) and chromosomally located transposon-associated tet(M), coexist in Lactobacillus sakei Rits 9;Ammor;Appl. Environ. Microbiol.,2008

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