AProteus inconstanswhich Produces ‘Cabbage Odour’ in the Spoilage of Vacuum-packed Sliced Bacon
- 1 December 1975
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 39 (3) , 263-271
- https://doi.org/10.1111/j.1365-2672.1975.tb00571.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- RAPID IDENTIFICATION OF PROTEUS SPECIES AND PROVIDENCIA BY A SIMPLE TWO‐STEP PROCEDUREActa Pathologica Microbiologica Scandinavica Section B Microbiology and Immunology, 1973
- Microbiological and Chemical Changes in Lean Wiltshire Bacon During Aerobic StorageJournal of Applied Bacteriology, 1971
- Microbiology and Chemical Changes in Raw Hams of Italian TypeJournal of Applied Bacteriology, 1971
- Bacteria Active in the Spoilage of Certain Sea FoodsJournal of Applied Bacteriology, 1971
- Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed BaconburgersJournal of Applied Bacteriology, 1968
- Recovery of volatile compounds from butter oilJournal of Oil & Fat Industries, 1967
- The Bacteriology of " Pasteurized " Canned Hams*†Journal of the Royal Sanitary Institute, 1954
- Internal bacterial taints (‘bone taint’ or ‘souring’) of cured pork legsEpidemiology and Infection, 1952
- The Bacterial Flora developing on Stored Lean Meat, especially with regard to “Slimy” MeatEpidemiology and Infection, 1933
- Observations on the Bacterial Flora of Some Slaughter-housesEpidemiology and Infection, 1933