SPOILAGE OF MEAT-PRODUCTS BY YEASTS

[1] BEECH FW, 1968, IDENTIFICATION MET B

[2] DEMPSTER JF, 1972, IRISH J AGR RES, V11, P351

[3] DEVOYOD J J, 1971, Lait, V51, P399, DOI 10.1051/lait:197150720

[4] DRAKE SUZANNE D., 1959, FOOD RES, V24, P243

[5] DRAKE SUZANNE D., 1958, FOOD RES, V23, P291

[6] CHARACTERISTICS OF YEASTS ISOLATED FROM PACIFIC CRAB MEAT [J]. APPLIED MICROBIOLOGY, 1965, 13 (06) : 985 - &

[7] SODIUM ACETATE AGAR AS A SPORULATION MEDIUM FOR YEAST [J]. NATURE, 1952, 170 (4327) : 578 - 578

[8] HADLOK R, 1972, ARCH LEBENSMITTELHYG, V12, P285

[9] Harrison J. S, 1970, YEASTS, P463

[10] MECHANISM AND DETECTION OF MICROBIAL SPOILAGE IN MEATS AT LOW-TEMPERATURES - STATUS REPORT [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (08): : 467 - &

[1] BEECH FW, 1968, IDENTIFICATION MET B

[2] DEMPSTER JF, 1972, IRISH J AGR RES, V11, P351

[3] DEVOYOD J J, 1971, Lait, V51, P399, DOI 10.1051/lait:197150720

[4] DRAKE SUZANNE D., 1959, FOOD RES, V24, P243

[5] DRAKE SUZANNE D., 1958, FOOD RES, V23, P291

[6] CHARACTERISTICS OF YEASTS ISOLATED FROM PACIFIC CRAB MEAT [J]. APPLIED MICROBIOLOGY, 1965, 13 (06) : 985 - &

[7] SODIUM ACETATE AGAR AS A SPORULATION MEDIUM FOR YEAST [J]. NATURE, 1952, 170 (4327) : 578 - 578

[8] HADLOK R, 1972, ARCH LEBENSMITTELHYG, V12, P285

[9] Harrison J. S, 1970, YEASTS, P463

[10] MECHANISM AND DETECTION OF MICROBIAL SPOILAGE IN MEATS AT LOW-TEMPERATURES - STATUS REPORT [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (08): : 467 - &