MICROBIAL SPOILAGE OF LUNCHEON MEAT PREPARED IN AN IMPERMEABLE PLASTIC CASING

[1] Adams D M, 1978, Adv Appl Microbiol, V23, P245, DOI 10.1016/S0065-2164(08)70072-8

[2] [Anonymous], 1973, THE GENUS BACILLUS

[3] AYRES JC, 1980, MICROBIOLOGY FOODS, P391

[4] BROWN MH, 1980, MICROBIAL ECOLOGY FO, V1, P122

[5] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[6] BULMAN C, 1952, FOOD TECHNOL-CHICAGO, V6, P255

[7] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J]. APPLIED MICROBIOLOGY, 1955, 3 (03) : 154 - 159

[8] INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (06) : 1732 - 1735

[9] Corlett D. A., 1980, MICROBIAL ECOLOGY FO, V1, P92

[10] Cowan ST., 1974, BACTERIAL CHARACTERS, V2

[1] Adams D M, 1978, Adv Appl Microbiol, V23, P245, DOI 10.1016/S0065-2164(08)70072-8

[2] [Anonymous], 1973, THE GENUS BACILLUS

[3] AYRES JC, 1980, MICROBIOLOGY FOODS, P391

[4] BROWN MH, 1980, MICROBIAL ECOLOGY FO, V1, P122

[5] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[6] BULMAN C, 1952, FOOD TECHNOL-CHICAGO, V6, P255

[7] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J]. APPLIED MICROBIOLOGY, 1955, 3 (03) : 154 - 159

[8] INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (06) : 1732 - 1735

[9] Corlett D. A., 1980, MICROBIAL ECOLOGY FO, V1, P92

[10] Cowan ST., 1974, BACTERIAL CHARACTERS, V2