Yang, Xianqin <br/><br/>
Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product.  [electronic resource] 

 -  Food microbiology  May 2014 
 - 13-8 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2013.10.008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Clostridium--chemistry<br/>Food Packaging--instrumentation<br/>Food Storage<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Microbial Viability