Studies on the Bacteriology of Wiltshire Bacon. I. Methods for Quantitative Analysis of Curing Pickle.
作者： G. B. LANDERKIN
DOI: 10.1111/J.1365-2621.1940.TB17183.X
关键词: Food science 、 Curing (food preservation) 、 Bacteriology 、 Chemistry
摘要:
cabdirect.org
sci-hub.se 参考文章(4)
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E. H. Garrard, A. G. Lochhead, A STUDY OF BACTERIA CONTAMINATING SIDES FOR WILTSHIRE BACON WITH SPECIAL CONSIDERATION OF THEIR BEHAVIOUR IN CONCENTRATED SALT SOLUTIONS Canadian journal of research. pp. 45- 58 ,(1939) , 10.1139/CJR39D-007
A. G. Lochhead, BACTERIOLOGICAL STUDIES ON THE RED DISCOLORATION OF SALTED HIDES Canadian journal of research. ,vol. 10, pp. 275- 286 ,(1934) , 10.1139/CJR34-026
L. M. Horowitz-Wlassowa, Über die Rolle der Bakterienflora der Lake beim Pökeln: mit Berücksichtigung der Frage der Halophilie in der Bakterienwelt Zeitschrift für Untersuchung der Lebensmittel. ,vol. 62, pp. 596- 602 ,(1931) , 10.1007/BF01679021