Hamasaki, Yoshikatsu <br/><br/>
Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.  [electronic resource] 

 -  Applied and environmental microbiology  Jun 2003 
 - 3668-71 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0099-2240 
<br/><br/><label>Standard No.: </label>10.1128/AEM.69.6.3668-3671.2003  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cold Temperature<br/>Colony Count, Microbial<br/>Food Contamination<br/>Hot Temperature<br/>Lactococcus lactis--growth & development<br/>Leuconostoc--growth & development<br/>Meat Products--microbiology<br/>Swine