BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE .3. CHARACTERIZATION OF SPOILERS

被引：53

作者：

LERKE, P

ADAMS, R

FARBER, L

机构：

来源：

APPLIED MICROBIOLOGY | 1965年 / 13卷 / 04期

关键词：

D O I：

10.1128/AEM.13.4.625-630.1965

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：625 / &

共 16 条

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[2]

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[3]

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[5] THE ACTION OF PSEUDOMONAS ON FISH MUSCLE .3. IDENTIFICATION OF ORGANISMS PRODUCING FRUITY AND ONIONY ODOURS [J].

CASTELL, CH ;

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DALE, J .

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[6] THE ACTION OF PSEUDOMONAS ON FISH MUSCLE .1. ORGANISMS RESPONSIBLE FOR ODOURS PRODUCED DURING INCIPIENT SPOILAGE OF CHILLED FISH MUSCLE [J].

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GREENOUGH, MF .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1957, 14 (04) :617-625

[7] THE ACTION OF PSEUDOMONAS ON FISH MUSCLE .4. RELATION BETWEEN SUBSTRATE COMPOSITION AND THE DEVELOPMENT OF ODOURS BY PSEUDOMONAS-FRAGI [J].

CASTELL, CH ;

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JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1959, 16 (01) :21-31

[8]

FARBER L, 1961, FOOD TECHNOL-CHICAGO, V15, P191

[9]

FARBER L, 1956, FOOD TECHNOL, V10, P191

[10] THE TAXONOMIC SIGNIFICANCE OF FERMENTATIVE VERSUS OXIDATIVE METABOLISM OF CARBOHYDRATES BY VARIOUS GRAM NEGATIVE BACTERIA [J].

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LEIFSON, E .

JOURNAL OF BACTERIOLOGY, 1953, 66 (01) :24-26

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