Internal bacterial taints (bone taint or souring) of cured pork legs.

The Journal of hygiene ·Vol. 50 ·No. 2 ·1952-06-00 ·Pages 165-81

INGRAM M

Abstract

暂无摘要

Keywords

MEAT

MeSH Terms

Animals Bone and Bones Humans Leg Meat Swine Taste

Authors & Affiliations

1 authors, click to expand affiliations / ORCID

INGRAM M

References (10)

10 references, click to expand

MICROBIOLOGICAL PROBLEMS IN THE PRESERVATION OF MEATS.
Bacteriol Rev. 1944 Sep;8(3):161-88 PMID: 16350093
Taint in Southern country-style hams.
Food Res. 1951 May-Jun;16(3):233-8 PMID: 14840516
Bacterial breakdown of structural starches and starch products in the digestive tract of ruminant and non-ruminant mammals.
J Pathol Bacteriol. 1950 Oct;62(4):617-38 PMID: 14804240
Feeding tests on human volunteers with enterococci and tyramine.
J Infect Dis. 1949 Sep-Oct;85(2):131-8 PMID: 18137138
On a sporeforming bacterium causing the swelling of cans containing cured ham.
Antonie Van Leeuwenhoek. 1950;16(4):269-81 PMID: 14790600
A Preliminary Report Upon Some Halophilic Bacteria.
J Bacteriol. 1919 Mar;4(2):177-82 PMID: 16558832
Comparative Studies of Enterococci and Escherichia coli as Indices of Pollution.
J Bacteriol. 1947 Feb;53(2):197-203 PMID: 16561262
Science in the imported meat industry.
J R Sanit Inst. 1949 Jan;69(1):35-47 PMID: 18107141
BACTERIA IN THE MUSCULAR TISSUES AND BLOOD OF APPARENTLY NORMAL ANIMALS.
J Bacteriol. 1926 Nov;12(5):367-83 PMID: 16559228
A study of the lactic acid bacteria that cause surface discolorations of sausages.
J Bacteriol. 1949 Nov;58(5):633-41 PMID: 15407046

Article Info

Journal

The Journal of hygiene

Abbr.

J Hyg (Lond)

ISSN

0022-1724

DOI

Published

1952-06-00

Pages

165-81

Language

English

Region

England

NLM ID

0375374

PMCID

PMC2235111

Subset

External Links

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