Hydration and pH of Microbially Spoiling Beef
- 1 December 1974
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 37 (4) , 531-536
- https://doi.org/10.1111/j.1365-2672.1974.tb00478.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Changes Caused by Microbes in Spoilage of MeatsJournal of Applied Bacteriology, 1971
- EFFECT OF MICROBIAL GROWTH UPON MYOFIBRILLAR PROTEINSJournal of Food Science, 1970
- Relationship between Meat Swelling, Viscosity, Extract‐release Volume, and Water‐holding Capacity in Evaluating Beef Microbiol QualityJournal of Food Science, 1969
- Relationship Between Amino Sugars and Meat Microbial Quality1Applied Microbiology, 1969
- Relationship Between Water-Holding Capacity of Meats and Microbial Quality1Applied Microbiology, 1965