Similar articles

• Effect of lactobacilli and carbon dioxide on the growth of Microbacterium thermosphactum on fresh beef.

  Roth LA, Clark DS. Roth LA, et al. Can J Microbiol. 1975 May;21(5):629-32. doi: 10.1139/m75-090. Can J Microbiol. 1975. PMID: 804984
• Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation.

  Rodrigues JB, Sarantópoulos CI, Bromberg R, Andrade JC, Brunelli K, Miyagusku L, Marquezini MG, Yamada EA. Rodrigues JB, et al. Meat Sci. 2017 Mar;125:30-36. doi: 10.1016/j.meatsci.2016.11.006. Epub 2016 Nov 12. Meat Sci. 2017. PMID: 27883959
• The effect of film permeability on the storage life and microbiology of vacuum-packed meat.

  Newton KG, Rigg WJ. Newton KG, et al. J Appl Bacteriol. 1979 Dec;47(3):433-41. doi: 10.1111/j.1365-2672.1979.tb01204.x. J Appl Bacteriol. 1979. PMID: 575534 No abstract available.
• Microbial interactions in foods: meats, poultry and dairy products.

  Kraft AA, Oblinger JL, Walker HW, Kawal MC, Moon NJ, Reinbold GW. Kraft AA, et al. Soc Appl Bacteriol Symp Ser. 1976;4:141-50. Soc Appl Bacteriol Symp Ser. 1976. PMID: 5780 Review. No abstract available.
• [Theoretical and practical aspects of controlling the process of cultivation of pathogenic microorganisms].

  Zhdanova LG. Zhdanova LG. Zh Mikrobiol Epidemiol Immunobiol. 1977 Apr;(4):35-41. Zh Mikrobiol Epidemiol Immunobiol. 1977. PMID: 17254 Review. Russian. No abstract available.