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. 1967 Jul;15(4):943–944. doi: 10.1128/am.15.4.943-944.1967

Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures.

PMCID: PMC547102 PMID: 6049311

943

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

ALFORD J. A. Effect of incubation temperature on biochemical tests in the genera Pseudomonas and Achromobacter. J Bacteriol. 1960 Apr;79:591–593. doi: 10.1128/jb.79.4.591-593.1960. [DOI] [PMC free article] [PubMed] [Google Scholar]
Jay J. M., Kontou K. S. Fate of free amino acids and nucleotides in spoiling beef. Appl Microbiol. 1967 Jul;15(4):759–764. doi: 10.1128/am.15.4.759-764.1967. [DOI] [PMC free article] [PubMed] [Google Scholar]

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