A NOTE ON THE MICROBIAL SPOILAGE OF UNDERCOOKED CHUB-PACKED 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] THE ROLE OF OXYGEN IN THE MICROBIAL SPOILAGE OF LUNCHEON MEAT COOKED IN A PLASTIC CASING [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (03): : 407 - 411

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

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

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

[6] ANTAGONISM OF ENTEROCOCCI ON OTHER BACTERIA IN CANNED HAMS [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1969, 32 (02): : 217 - &

[7] LEISTNER LW, 1976, INHIBITION INACTIVAT

[8] SOURCES OF PSYCHROTROPHIC BACTERIA ON MEAT AT ABATTOIR [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1978, 45 (01): : 75 - 82

[9] RONSIVALLI LJ, 1966, FOOD TECHNOL-CHICAGO, V20, P1074

[10] EVALUATION OF STERILIZATION AND PASTEURIZATION PROCESSES FROM TEMPERATURE MEASUREMENTS IN DEGREES CELSIUS (DEGREES C) [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (02): : 491 - &

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

[2] THE ROLE OF OXYGEN IN THE MICROBIAL SPOILAGE OF LUNCHEON MEAT COOKED IN A PLASTIC CASING [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (03): : 407 - 411

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

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

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

[6] ANTAGONISM OF ENTEROCOCCI ON OTHER BACTERIA IN CANNED HAMS [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1969, 32 (02): : 217 - &

[7] LEISTNER LW, 1976, INHIBITION INACTIVAT

[8] SOURCES OF PSYCHROTROPHIC BACTERIA ON MEAT AT ABATTOIR [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1978, 45 (01): : 75 - 82

[9] RONSIVALLI LJ, 1966, FOOD TECHNOL-CHICAGO, V20, P1074

[10] EVALUATION OF STERILIZATION AND PASTEURIZATION PROCESSES FROM TEMPERATURE MEASUREMENTS IN DEGREES CELSIUS (DEGREES C) [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (02): : 491 - &