POST‐MORTEM CHANGES IN STORED MEATS. V. EFFECT OF CARBON DIOXIDE ON MICROBIAL GROWTH ON STORED FRANKFURTERS AND CHARACTERISTICS OF SOME MICROORGANISMS ISOLATED FROM THEMa, b
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6), 121-130
- https://doi.org/10.1111/j.1365-2621.1953.tb17695.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A STUDY OF BACTERIA CONTAMINATING SIDES FOR WILTSHIRE BACON WITH SPECIAL CONSIDERATION OF THEIR BEHAVIOUR IN CONCENTRATED SALT SOLUTIONSCanadian Journal of Research, 1939