| 1. |
Microbial Changes in Foods—General Considerations |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 1-8
M. Ingram,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02264.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 2. |
Bacterial Spoilage of Vegetables and Certain Fruits |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 9-20
Barbara M. Lund,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02265.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 3. |
Changes Caused by Microbes in Spoilage of Meats |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 21-39
M. Ingram,
R. H. Dainty,
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PDF (1501KB)
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02266.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 4. |
Bacteria Active in the Spoilage of Certain Sea Foods |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 41-50
R. A. Herbert,
Margaret S. Hendrie,
D. M. Gibson,
J. M. Shewan,
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摘要:
Summary.Spoilage of certain sea foods is caused by the activities of some groups of Gram negative bacteria. The characteristic off odours and flavours of naturally spoiling cod and haddock have been reproduced in blocks of sterile cod muscle by organisms identified asPseudomonas putida, Ps. fragi, Ps. putrefaciensand otherPseudomonasspp.
ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02267.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 5. |
Microbiology and Chemical Changes in Raw Hams of Italian Type |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 51-61
G. Giolitti,
C. A. Cantoni,
Maria A. Bianchi,
P. Renon,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02268.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 6. |
Relationship of the Microflora to the Flavour of Cheddar Cheese |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 63-80
B. Reiter,
M. Elisabeth Sharpe,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02269.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 7. |
Microbiological Aspects of Production and Spoilage of Cider |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 81-93
J. G. Carr,
G. C. Whiting,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02270.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 8. |
Physiological and Metabolic Attributes of Microbial Groups Associated with Foods |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 95-118
D. A. A. Mossel,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02271.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 9. |
Application of Microbial Proteases to Soybean and Other Materials to Improve Acceptability, Especially through the Formation of Plastein |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 119-131
M. Fujimaki,
H. Kato,
S. Arai,
M. Yamashita,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02272.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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| 10. |
Relationship of Microbial Activity to Changes in Lipids of Foods |
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Journal of Applied Bacteriology,
Volume 34,
Issue 1,
1971,
Page 133-146
J. A. Alford,
J. L. Smith,
H. D. Lilly,
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ISSN:0021-8847
DOI:10.1111/j.1365-2672.1971.tb02273.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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Volume 34 issue 1