SPOILAGE OF VACUUM‐PACDD SLICED PROCESSED MEATS DURING REFRIGERATED STORAGE ^a

NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS

James B. Evans, C. F. Niven · Journal of Bacteriology · 1951 · 158 citations · Full text

Agriculture, Food Science, Microbiology +7

319. The formation of carbon dioxide by lactic acid bacteria and<i>Bacillus licheniformis</i>and a cultural method of detecting the process

Y. Abd‐el‐Malek · Journal of Dairy Research · 1945 · 123 citations

Life Sciences, Biochemistry, Microbiology +17

<i>LACTOBACILLUS VIRIDESCENS</i> NOV. SPEC., A HETEROFERMENTATIVE SPECIES THAT PRODUCES A GREEN DISCOLORATION OF CURED MEAT PIGMENTS

C. F. Niven, James B. Evans · Journal of Bacteriology · 1957 · 74 citations · Full text

Agriculture, Food Science, Microbiology +12

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

C. F. Niven, Aldo Castellani, Virginia Allanson · Journal of Bacteriology · 1949 · 46 citations · Full text

Agriculture, Food Science, Microbiology +10

Thermal Death-Time Studies of Coliform Bacteria in Milk

J. C. Olson, H. Macy, H. O. Halvorson · University of Minnesota Digital Conservancy (University of Minnesota) · 1952 · 12 citations · Full text

Agriculture, Food Science, Microbiology +14