Á lódáil...
Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks.
The inhibitory effect of the lactic acid in meat on gram-negative psychrotrophs appears to be due mainly to the decrease in pH, not to action of the undissociated acid. Species of Pseudomonas were essentially unaffected by the pH of normal meat. Other gram-negative psychrotrophs isolated from a meat...
Na minha lista:
| Main Authors: | , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
1982
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC241820/ https://ncbi.nlm.nih.gov/pubmed/7059169 |
| Clibeanna: |
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