Microbial Interaction with Meats
- 1 January 1982
- book chapter
- Published by Springer Nature
Abstract
No abstract availableThis publication has 59 references indexed in Scilit:
- Attachment of Microorganisms to Pork Skin and Surfaces of Beef and Lamb CarcassesJournal of Food Protection, 1979
- The mechanism for the promotion of tenderness in meat during the post‐mortem process: A reviewC R C Critical Reviews in Food Science and Nutrition, 1978
- Technical note: Aseptic technique for obtaining sterile beef tissueInternational Journal of Food Science & Technology, 1976
- GROWTH OF TWO GENERA OF PSYCHROTROPHS ON BEEF ADIPOSE TISSUEJournal of Food Science, 1973
- Relationship of Microbial Activity to Changes in Lipids of FoodsJournal of Applied Bacteriology, 1971
- EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE 2. Electrophoretic Patterns of Extracts of Salt‐Soluble ProteinJournal of Food Science, 1970
- EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying CapacityJournal of Food Science, 1970
- EFFECT OF PSYCHROTOLERANT BACTERIA ON THE AMINO ACID CONTENT OF CHICKEN SKINJournal of Food Science, 1970
- A Double Layered Plate Method for the Detection of Microbial LipolysisJournal of Applied Bacteriology, 1967
- LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES. I. ACTION OF PSEUDOMONAS FLUORESCENS ON LARDJournal of Food Science, 1960