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Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres.
J Appl Bacteriol. 1984 Oct;57(2):213-20. doi: 10.1111/j.1365-2672.1984.tb01385.x.
J Appl Bacteriol. 1984.
PMID: 6438042
The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4 degrees C.
Blickstad E, Molin G.
Blickstad E, et al.
J Appl Bacteriol. 1983 Feb;54(1):45-56. doi: 10.1111/j.1365-2672.1983.tb01299.x.
J Appl Bacteriol. 1983.
PMID: 6406420
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Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride.
Blickstad E, Molin G.
Blickstad E, et al.
J Food Prot. 1983 Sep;46(9):756-763. doi: 10.4315/0362-028X-46.9.756.
J Food Prot. 1983.
PMID: 30921952
Free article.
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Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.
Blickstad E.
Blickstad E.
Appl Environ Microbiol. 1983 Dec;46(6):1345-50. doi: 10.1128/aem.46.6.1345-1350.1983.
Appl Environ Microbiol. 1983.
PMID: 6660874
Free PMC article.
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