Storage quality of dark, firm, dry meat.
AUTOR(ES)
Newton, K G
RESUMO
Dark, firm, dry meat contains little or no glucose. Therefore, spoilage bacteria growing on such meat immediately attack amino acids so that spoilage odors and ammonia are detectable at comparatively low cell densities (about 10(6)/cm2).
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=291228Documentos Relacionados
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