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Volumn 51, Issue 4, 1999, Pages 279-282

Microbial spoilage of meats offered for retail sale in Mexico City

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; ENTEROBACTERIACEAE; EQUUS CABALLUS; GALLUS GALLUS; ORYCTOLAGUS CUNICULUS; OVIS ARIES;

EID: 0041781105     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00096-5     Document Type: Review
Times cited : (23)

References (13)
  • 1
    • 0011269043 scopus 로고
    • The chemistry of meat flavour
    • In J. B. Allen (Ed.), London: The Royal Society of Chemistry
    • Bains, D., & Mlotkiewicz, J. A. (1983). The chemistry of meat flavour. In J. B. Allen (Ed.), Recent advances in the chemistry of meat (pp. 119-164). London: The Royal Society of Chemistry.
    • (1983) Recent Advances in the Chemistry of Meat , pp. 119-164
    • Bains, D.1    Mlotkiewicz, J.A.2
  • 2
    • 0002635673 scopus 로고
    • The microbial examination of meat
    • In M. H. Brown (Ed.), London: Applied Science
    • Brown, M. H., & Baird-Parker, A. C. (1982). The microbial examination of meat. In M. H. Brown (Ed.), Meat Microbiology (pp. 423-520). London: Applied Science.
    • (1982) Meat Microbiology , pp. 423-520
    • Brown, M.H.1    Baird-Parker, A.C.2
  • 3
    • 0002192255 scopus 로고
    • The control of microbial spoilage in fresh meats
    • In R. A. Lawrie (Ed.), Westport, CT: AVI
    • Gill, C. O. (1986). The control of microbial spoilage in fresh meats. In R. A. Lawrie (Ed.), Advances in meat research, Vol. 2, (pp. 49-88). Westport, CT: AVI.
    • (1986) Advances in Meat Research , vol.2 , pp. 49-88
    • Gill, C.O.1
  • 4
    • 85034122020 scopus 로고
    • Sobre la capacidad para ligar agua
    • (in Spanish)
    • Hamm, R. (1982). Sobre la capacidad para ligar agua. Die Fleischwirtschaft 9, VII (in Spanish).
    • (1982) Die Fleischwirtschaft , vol.9 , Issue.7
    • Hamm, R.1
  • 5
    • 0030022715 scopus 로고    scopus 로고
    • Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City
    • Kuri V., Madden R.H., Collins M.A. Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City. Journal of Food Protection. 59:(2):1996;141-145.
    • (1996) Journal of Food Protection , vol.59 , Issue.2 , pp. 141-145
    • Kuri, V.1    Madden, R.H.2    Collins, M.A.3
  • 6
    • 0043089623 scopus 로고
    • Meat, microorganisms and flavor
    • In P. Z. Margalith (Ed.), Springfield: Charles C. Thomas
    • Margalith, P. Z. (1981). Meat, microorganisms and flavor. In P. Z. Margalith (Ed.), Flavor Microbiology (pp. 119-139). Springfield: Charles C. Thomas.
    • (1981) Flavor Microbiology , pp. 119-139
    • Margalith, P.Z.1
  • 7
    • 0023895606 scopus 로고
    • Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products
    • Nychas G.J., Dillon V.M., Board R.G. Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products. Biotechnology and Applied Biochemistry. 10:1988;203-231.
    • (1988) Biotechnology and Applied Biochemistry , vol.10 , pp. 203-231
    • Nychas, G.J.1    Dillon, V.M.2    Board, R.G.3
  • 8
    • 0009868362 scopus 로고
    • SAS Institute Cary, NC. SAS Institute
    • SAS Institute (1989). SAS user's guide. Cary, NC. SAS Institute.
    • (1989) SAS User's Guide
  • 10
    • 85034155007 scopus 로고    scopus 로고
    • SNS Mexico: Sistema Nacional de Salud (National Health System)
    • SNS (1997). Epidemiología (epidemiology). Mexico: Sistema Nacional de Salud (National Health System).
    • (1997) Epidemiología (Epidemiology)
  • 13
    • 85034153803 scopus 로고
    • Secretaría de Salud
    • Secretaría de Salud, 1995.
    • (1995)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.