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Literature DB >> 14938531

Internal bacterial taints (bone taint or souring) of cured pork legs.

Abstract

Keywords: MEAT

Source DB: PubMed Journal: J Hyg (Lond) ISSN： 0022-1724

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10 in total

Authors: L B Jensen
Journal: Bacteriol Rev Date: 1944-09

Authors: M Ostrolenk; N Kramer; R C Cleverdon
Journal: J Bacteriol Date: 1947-02 Impact factor: 3.490

Authors: A F Reith
Journal: J Bacteriol Date: 1926-11 Impact factor: 3.490

Authors: E Lefevre; L A Round
Journal: J Bacteriol Date: 1919-03 Impact factor: 3.490

Authors: G M DACK; C F NIVEN
Journal: J Infect Dis Date: 1949 Sep-Oct Impact factor: 5.226

Authors: E H CALLOW; M INGRAM
Journal: J R Sanit Inst Date: 1949-01

Authors: W VERHOEVEN
Journal: Antonie Van Leeuwenhoek Date: 1950 Impact factor: 2.271

Authors: J O MUNDT; H M KITCHEN
Journal: Food Res Date: 1951 May-Jun

Authors: C F NIVEN; A G CASTELLANI; V ALLANSON
Journal: J Bacteriol Date: 1949-11 Impact factor: 3.490

Authors: F BAKER; H NASR; F MORRICE; J BRUCE
Journal: J Pathol Bacteriol Date: 1950-10

10 in total

4 in total

Authors: J L SHANK; J H SILLIKER; P A GOESER
Journal: Appl Microbiol Date: 1962-05

Authors: L A ALLEN; M A PIERCE; H M SMITH
Journal: J Hyg (Lond) Date: 1953-12

Authors: D A Mossel; K E Dijkmann
Journal: Antonie Van Leeuwenhoek Date: 1984 Impact factor: 2.271

Authors: H K Dalton; R G Board; R R Davenport
Journal: Antonie Van Leeuwenhoek Date: 1984 Impact factor: 2.271

4 in total