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Literature DB >> 5574325

Initiation of staphylococcal growth in processed meat environments.

Abstract

The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.

Source DB: PubMed Journal: Appl Microbiol ISSN： 0003-6919

6 in total

Authors: R A McLean; H D Lilly; J A Alford
Journal: J Bacteriol Date: 1968-04 Impact factor: 3.490

Authors: M S Bergdoll; C R Borja; R M Avena
Journal: J Bacteriol Date: 1965-11 Impact factor: 3.490

Authors: C Genigeorgis; S Martin; C E Franti; H Riemann
Journal: Appl Microbiol Date: 1971-05

Authors: E P Casman; R W Bennett; A E Dorsey; J E Stone
Journal: Health Lab Sci Date: 1969-10

Authors: E P Casman
Journal: Health Lab Sci Date: 1967-10

Authors: C Genigeorgis; W W Sadler
Journal: J Bacteriol Date: 1966-11 Impact factor: 3.490

6 in total

5 in total

Authors: A Niskanen; E Nurmi
Journal: Appl Environ Microbiol Date: 1976-01 Impact factor: 4.792

Authors: L E Barber; R H Deibel
Journal: Appl Microbiol Date: 1972-12

Authors: C Genigeorgis; S Martin; C E Franti; H Riemann
Journal: Appl Microbiol Date: 1971-05

Authors: R V Lachica; P D Hoeprich; C Genigeorgis
Journal: Appl Microbiol Date: 1972-01

Authors: M Raevuori; C Genigeorgis
Journal: Appl Microbiol Date: 1975-01

5 in total