Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria by Kohrs, Gertruida Ansia

Subjects: “…Meat -- Microbiology…”
Get full text

The effects of hot-deboning on the physical meat quality and microbial quality and safety of ostrich (Struthio camelus) meat by Pretorius, Karla

Subjects: “…Meat -- Microbiology -- South Africa…”
Get full text

The effects of ageing method and time on meat quality attributes of Springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle by Wabule, Daphne Enid

Subjects: “…Meat -- Microbiology…”
Get full text