AMYLOLYTIC ACTIVITY IN COOKED LUNCHEON MEAT

[1] MICROBIAL SPOILAGE OF LUNCHEON MEAT PREPARED IN AN IMPERMEABLE PLASTIC CASING [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (01): : 97 - 102

[2] BELL RG, 1982, J APPL BACT

[3] BENDALL JR, 1973, STRUCTURE FUNCTION M, V2, P272

[4] BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P94

[5] SUBSTRATE LIMITATION OF BACTERIAL-GROWTH AT MEAT SURFACES [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1976, 41 (03): : 401 - 410

[6] AMYLASE-PRODUCING MICROFLORA OF SEMI-PRESERVED CANNED SAUSAGES - IDENTIFICATION OF THE BACTERIA AND CHARACTERIZATION OF THEIR AMYLASES [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 169 (01): : 4 - 8

[7] SHARP J. G., 1957, Journal of the Science of Food and Agriculture, V8, P14, DOI 10.1002/jsfa.2740080103

[8] ten Cate L., 1963, FLEISCHWIRTSCHAFT, V15, P1021

[9] 1959, FOOD INVESTIGATION 1, P7

[1] MICROBIAL SPOILAGE OF LUNCHEON MEAT PREPARED IN AN IMPERMEABLE PLASTIC CASING [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (01): : 97 - 102

[2] BELL RG, 1982, J APPL BACT

[3] BENDALL JR, 1973, STRUCTURE FUNCTION M, V2, P272

[4] BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P94

[5] SUBSTRATE LIMITATION OF BACTERIAL-GROWTH AT MEAT SURFACES [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1976, 41 (03): : 401 - 410

[6] AMYLASE-PRODUCING MICROFLORA OF SEMI-PRESERVED CANNED SAUSAGES - IDENTIFICATION OF THE BACTERIA AND CHARACTERIZATION OF THEIR AMYLASES [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 169 (01): : 4 - 8

[7] SHARP J. G., 1957, Journal of the Science of Food and Agriculture, V8, P14, DOI 10.1002/jsfa.2740080103

[8] ten Cate L., 1963, FLEISCHWIRTSCHAFT, V15, P1021

[9] 1959, FOOD INVESTIGATION 1, P7