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Fate of Free Amino Acids and Nucleotides in Spoiling Beef
Fresh beef allowed to undergo microbial spoilage at 7 C showed decreases in quantity and types of amino acids as well as decreases in nucleotides when the initial number of bacteria per gram was high. When the initial number of bacteria was low, decreases were either not detectable or of low orders....
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| Gepubliceerd in: | Appl Microbiol |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Society for Microbiology (ASM)
1967
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC547057/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6049301/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.15.4.759-764.1967 |
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