Literature DB >> 1018012

Substrate limitation of bacterial growth at meat surfaces.

C O Gill.   

Abstract

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Year:  1976        PMID: 1018012     DOI: 10.1111/j.1365-2672.1976.tb00652.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN: 0021-8847


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  14 in total

1.  Energetics of Microbacterium thermosphactum in glucose-limited continuous culture.

Authors:  B J Hitchener; A F Egan; P J Rogers
Journal:  Appl Environ Microbiol       Date:  1979-06       Impact factor: 4.792

2.  Inhibition of the Anaerobic Growth of Brochothrix thermosphacta by Lactic Acid.

Authors:  F H Grau
Journal:  Appl Environ Microbiol       Date:  1980-09       Impact factor: 4.792

3.  Storage quality of dark, firm, dry meat.

Authors:  K G Newton; C O Gill
Journal:  Appl Environ Microbiol       Date:  1978-08       Impact factor: 4.792

4.  Development of bacterial spoilage at adipose tissue surfaces of fresh meat.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1980-05       Impact factor: 4.792

5.  Microbial spoilage of whole sheep livers.

Authors:  C O Gill; K M DeLacy
Journal:  Appl Environ Microbiol       Date:  1982-06       Impact factor: 4.792

6.  Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

7.  Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef.

Authors:  P S Nassos; A D King; A E Stafford
Journal:  Appl Environ Microbiol       Date:  1988-03       Impact factor: 4.792

8.  Relationship between lactic acid concentration and bacterial spoilage in ground beef.

Authors:  P S Nassos; A D King; A E Stafford
Journal:  Appl Environ Microbiol       Date:  1983-10       Impact factor: 4.792

9.  Scanning electron microscope study of Pseudomonas fragi on intact and sarcoplasm-depleted bovine longissimus dorsi muscle.

Authors:  R Y Yada; B J Skura
Journal:  Appl Environ Microbiol       Date:  1982-04       Impact factor: 4.792

10.  Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beef.

Authors:  F H Grau
Journal:  Appl Environ Microbiol       Date:  1981-12       Impact factor: 4.792

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