Action of Pseudomonas fragi on the Proteins of Pig Muscle

Considerable salt-soluble protein degradation was observed in pork muscle inoculated with Pseudomonas fragi. During a 20-day incubation period at 10 C, the samples proceeded to rank spoilage or putrefaction. There was a large decrease in the salt-soluble protein fraction and a corresponding increase...

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Dades bibliogràfiques
Publicat a:Appl Microbiol
Autors principals: Tarrant, P. J. V., Pearson, A. M., Price, J. F., Lechowich, R. V.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 1971
Matèries:
Food and Deterioration
Accés en línia:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377418/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4938102/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.2.224-228.1971
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