Some aspects of the microbiology of prepacked beef
The microbiology of prepacked beef steaks stored at chill temperatures (-1 or 4°) was investigated. The changes in the composition of the microflora was determined by identification of isolates taken at intervals during storage. In the initial stages of the work the beef was subjectively assessed fo...
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University of Bath
1970
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.767474 |