Concepedia
International Journal of Food Microbiology · 1992 · 75 citations · 17 references
Sensory ChangesAnaerobic Cold StorageMicrobial EcologyFood PreservationFood MicrobiologyMicrobiologyPublic HealthMeat QualityMedicineLeuconostoc SpMeat ScienceMeat Packaging
17
Change from Homo- to Heterolactic Fermentation by <i>Streptococcus lactis</i> Resulting from Glucose Limitation in Anaerobic Chemostat Cultures
Terence D. Thomas, D. C. Ellwood, V. M. C. Longyear · Journal of Bacteriology · 1979 · 360 citations · Full text
Molar Growth Yields and Fermentation Balances of Lactobacillus casei L3 in Batch Cultures and in Continuous Cultures
W. de Vries, W. M. C. Kapteijn, E. G. Van Der Beek et al. · Journal of General Microbiology · 1970 · 232 citations
Y Atp, Microbial Physiology, Microbial Metabolism +17
A Selective Medium for the Enumeration of <i>Microbacterium thermosphactum</i> in Meat and Meat Products
G. A. Gardner · Journal of Applied Bacteriology · 1966 · 181 citations
Microbial Systematics, Microbacterium Thermosphactum, Microbial Contamination +12
Substrate Limitation of Bacterial Growth at Meat Surfaces
C.O. Gill · Journal of Applied Bacteriology · 1976 · 154 citations
Microbial Contamination, Food Spoilage, Low Molecular Weight +11
Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°C
Sven‐Olof Enfors, G. Molin, Anders Ternström · Journal of Applied Bacteriology · 1979 · 150 citations
Carbon Dioxide, Shelf Life, Food Packaging +26