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Changes Caused by Microbes in Spoilage of Meats

1971; Wiley; Volume: 34; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2672.1971.tb02266.x

2056-5232

M. Ingram, R.H. Dainty,

Fermentation and Sensory Analysis

Journal of Applied BacteriologyVolume 34, Issue 1 p. 21-39 (Symposium on Microbial Changes in Foods: Paper III) Changes Caused by Microbes in Spoilage of Meats M. Ingram, M. Ingram Agricultural Research Council Meat Research Institute, Langford, Bristol, EnglandSearch for more papers by this authorR. H. Dainty, R. H. Dainty Agricultural Research Council Meat Research Institute, Langford, Bristol, EnglandSearch for more papers by this author M. Ingram, M. Ingram Agricultural Research Council Meat Research Institute, Langford, Bristol, EnglandSearch for more papers by this authorR. H. Dainty, R. H. Dainty Agricultural Research Council Meat Research Institute, Langford, Bristol, EnglandSearch for more papers by this author First published: March 1971 https://doi.org/10.1111/j.1365-2672.1971.tb02266.xCitations: 125AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Alford, J. A., Pierce, D. A. & Suggs, F. G. (1964). Activity of microbial lipases on natural fats and synthetic triglycerides. J. Lipid Res. 5, 390. 10.1016/S0022-2275(20)40211-1 CASPubMedWeb of Science®Google Scholar Avshalumova, A. D. (1962). 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