Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks.

Autor Gill, C O, Newton, K G
Vydáno 1982

Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

Autor Gill, C O, Newton, K G
Vydáno 1979

Storage quality of dark, firm, dry meat.

Autor Newton, K G, Gill, C O
Vydáno 1978

Development of bacterial spoilage at adipose tissue surfaces of fresh meat.

Autor Gill, C O, Newton, K G
Vydáno 1980

Coliforms from hides and meat.

Autor Newton, K G, Harrison, J C, Smith, K M
Vydáno 1977