Beef-curing brines. I.—Bacterial and chemical changes occurring in rapidly developing, short-life brines

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1 December 1954

journal article
research article
Published by Wiley in Journal of the Science of Food and Agriculture

Vol. 5 (12), 573-583
https://doi.org/10.1002/jsfa.2740051204

Abstract

No abstract available

Keywords

This publication has 6 references indexed in Scilit:

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Denitrification of Nitrite by a Species of Achromobacter
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CANADIAN WILTSHIRE BACON: V. QUANTITATIVE BACTERIOLOGICAL STUDIES ON CURING PICKLES
Canadian Journal of Research, 1940
The Red Colour of Salted Meat. (One Figure in the Text.)
Epidemiology and Infection, 1901

Cited by 6 articles