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Development of bacterial spoilage at adipose tissue surfaces of fresh meat.
Adipose tissue contains low-molecular-weight soluble substances which are utilized in preference to lipid for bacterial growth. These components are present in low concentration at the surface of adipose tissue, and the pH of the surface is high (greater than 7.0). Bacteria growing on a thin layer o...
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| Publicado no: | Appl Environ Microbiol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1980
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291479/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7396484/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.39.5.1076-1077.1980 |
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