A STUDY OF THE LACTIC ACID BACTERIA THAT CAUSE SURFACE DISCOLORATIONS OF SAUSAGES

被引：39

作者：

NIVEN, CF

CASTELLANI, AG

ALLANSON, V

机构：

来源：

关键词：

D O I：

10.1128/JB.58.5.633-641.1949

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：633 / 641

页数：9

共 11 条

[1]

Barker SB, 1941, J BIOL CHEM, V138, P535

[2]

Breed R.S., 1948, J14 ANUAL DETERMINAT

[3]

HUCKER GJ, 1930, NY STATE AGR EXPT ST, V167

[4] Microbiological problems in the preservation of meats [J].

Jensen, LB .

[5]

JENSEN LB, 1936, FOOD RES, V1, P263

[6]

JENSEN LB, 1945, MICROBIOLOGY MEATS

[7]

KOBAYASHA T, 1944, J AGR CHEM SOC JAPAN, V20, P60

Lancefield, RC .

[9] OXIDATION OF BUTYRIC ACID BY STREPTOCOCCI [J].

NIVEN, CF ;

EVANS, JB ;

WHITE, JC .

[10]

NIVEN CF, 1948, SOC AM BACT P M, P50