The effects of organic acids and microcolony formation on the adhesion of meat spoilage organisms /
Beef tendons were sectioned into 60 mum-thick slices (1cm 2) and deposited onto glass cover slips. These meat slices were flooded with a cell suspension of either Pseudomonas fluorescens, Enterobacter agglomerans, or Moraxella osloensis in distilled water and adhesion allowed to occur. The adhesion...
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| Format: | Others |
| Language: | en |
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McGill University
1998
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20812 |