SPOILAGE OF VACUUM‐PACDD SLICED PROCESSED MEATS DURING REFRIGERATED STORAGE ^a

This publication has 9 references indexed in Scilit:

• LACTOBACILLUS VIRIDESCENS NOV. SPEC., A HETEROFERMENTATIVE SPECIES THAT PRODUCES A GREEN DISCOLORATION OF CURED MEAT PIGMENTS
  Journal of Bacteriology, 1957
• NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS
  Journal of Bacteriology, 1951
• EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA^a
  Journal of Food Science, 1951
• EFFECT OF DIFFERENT ARTIFICIAL CASINGS ON THE MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE ^a
  Journal of Food Science, 1951
• A STUDY OF THE LACTIC ACID BACTERIA THAT CAUSE SURFACE DISCOLORATIONS OF SAUSAGES
  Journal of Bacteriology, 1949
• 319. The formation of carbon dioxide by lactic acid bacteria andBacillus licheniformisand a cultural method of detecting the process
  Journal of Dairy Research, 1945