Relationship Between Amino Sugars and Meat Microbial Quality1
Open Access
- 1 January 1969
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 17 (6) , 931-932
- https://doi.org/10.1128/aem.17.6.931-932.1969
Abstract
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.Keywords
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