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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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| Vydáno v: | Appl Environ Microbiol |
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| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology (ASM)
1980
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| Témata: | |
| On-line přístup: | 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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