Relationship Between Amino Sugars and Meat Microbial Quality
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Appl Microbiol |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society for Microbiology (ASM)
1969
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377847/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5797950/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.6.931-932.1969 |
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