TEMPERATURE RELATIONSHIPS AND SOME OTHER CHARACTERISTICS OF THE MICROBIAL FLORA DEVELOPING ON REFRIGERATED BEEF a
- 1 January 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (1), 1-18
- https://doi.org/10.1111/j.1365-2621.1960.tb17930.x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- THE TAXONOMY OF THE PSYCHROPHILIC MEAT‐SPOILAGE BACTERIA: A REASSESSMENTJournal of Applied Bacteriology, 1958
- THE MICROBIOLOGY OF FRESH AND IRRADIATED BEEFaJournal of Food Science, 1957
- METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIESJournal of Applied Bacteriology, 1956
- A Method for the Rapid Differentiation of Certain Non-pathogenic, Asporogenous BacilliNature, 1954
- NIGHT BLUE AND VICTORIA BLUE AS INDICATORS IN LIPOLYSIS MEDIAProceedings of the Society for Applied Bacteriology, 1952
- THE BACTERIOLOGY OF REFRIGERATED GROUND BEEFaJournal of Food Science, 1952
- HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUSaJournal of Food Science, 1952
- THE EFFECT OF COLD ON MICRO-ORGANISMS IN RELATION TO FOODProceedings of the Society for Applied Bacteriology, 1951
- A STUDY OF HAN SOURINGJournal of Food Science, 1941
- The Minimum Temperatures of Growth of Some BacteriaEpidemiology and Infection, 1934