Computer‐Assisted Identification of Microflora on Hot‐Boned and Conventionally Processed Beef: Effect of Moderate and Slow Chilling Rate
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 553-567
- https://doi.org/10.1111/j.1365-2621.1985.tb13744.x
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
- EFFECT OF POSTMORTEM BONING TIMES ON BEEF STORAGE QUALITYJournal of Food Science, 1978
- The Development of the Anaerobic Spoilage Flora of Meat Stored at Chill TemperaturesJournal of Applied Bacteriology, 1978
- The Development of Aerobic Spoilage Flora on Meat Stored at Chill TemperaturesJournal of Applied Bacteriology, 1977
- Substrate Limitation of Bacterial Growth at Meat SurfacesJournal of Applied Bacteriology, 1976
- Changes in the Microbiology of Vacuum‐packaged BeefJournal of Applied Bacteriology, 1975
- Identity of Gram Negative, Yellow Pigmented, Fermentative Bacteria isolated from Plants and AnimalsJournal of Applied Bacteriology, 1967
- The Use of Soft Agar in the Study of Conditions Affecting the Utilization of Fermentable Substrates by Lactic Acid BacteriaJournal of General Microbiology, 1963
- STAPHYLOCOCCUS PYOGENES AND ITS RELATION TO DISEASEThe Lancet Healthy Longevity, 1959
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- 262. The microbiology of silage made by the addition of mineral acids to crops rich in proteinJournal of Dairy Research, 1940