Nortjé, G L <br/><br/>
The aerobic psychotrophic populations on meat and meat contact surfaces in a meat production system and on meat stored at chill temperatures.  [electronic resource] 

 -  The Journal of applied bacteriology  Apr 1990 
 - 335-44 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8847 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.1990.tb02883.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abattoirs<br/>Actinomycetales--growth & development<br/>Animals<br/>Bacteria, Aerobic--growth & development<br/>Bacteria, Anaerobic--growth & development<br/>Food Handling<br/>Food Microbiology<br/>Food Preservation<br/>Gram-Negative Bacteria--growth & development<br/>Meat<br/>Meat-Packing Industry<br/>Micrococcus--growth & development<br/>Refrigeration<br/>Staphylococcus--growth & development<br/>Yeasts--growth & development