Microbiology of Meat Curing-Reference-Cited by-同舟云学术

Microbiology of Meat Curing

Published:1961-03 Issue:2 Volume:9 Page:156-161
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Deibel R. H.¹,Niven C. F.¹,Wilson G. D.¹

Affiliation:

1. Divisions of Bacteriology and Food Technology, American Meat Institute Foundation, The University of Chicago, Chicago, Illinois

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.9.2.156-161.1961

Reference15 articles.

1. Analytical Methods Committee Council on Research American Meat Institute 1954 Laboratory methods of the meat industry. American Meat Institute Chicago Illinois.

2. Nitrite reduction by certain strains of Lactobacillus plantarum;COSTILOW R. N.;Science,1955

3. DEIBEL R. H. AND EVANS J. B. 1957 "Nitrite burn" in cured meat products-particularly in fermented sausages. Am. Meat Inst. Foundation Bull. No. 32.

4. Pediococcus cerevisiae: a starter culture for summer sausage;DEIBEL R. H.;Bacteriol. Proc.,1957

5. Microbiology of meat curing. I. The occurrence and significance of a motile Lactobacillus in ham curing brines;DEIBEL R. H.;Appl. Microbiol.,1958

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