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Microbial and chemical changes in chill-stored red meats.

作者信息

Dainty R H, Shaw B G, Roberts T A

出版信息

Soc Appl Bacteriol Symp Ser. 1983;11:151-78.

PMID:6417797
Abstract
摘要

相似文献

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Microbial and chemical changes in chill-stored red meats.冷藏红肉中的微生物和化学变化。
Soc Appl Bacteriol Symp Ser. 1983;11:151-78.
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Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.在4摄氏度和10摄氏度条件下，空气储存和气调包装储存的马鲭鱼的微生物质量
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Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4 degrees C.在二氧化碳、氮气或空气中包装对4℃储存猪肉微生物菌群的影响。
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The cold shock response of the psychrotrophic bacterium Pseudomonas fragi involves four low-molecular-mass nucleic acid-binding proteins.
嗜冷细菌脆弱拟杆菌的冷休克反应涉及四种低分子量核酸结合蛋白。
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