(Q68122923)

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Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

scientific article published on 01 December 1988

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Europe PubMed Central

PubMed ID

3275331

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

title

Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species (English)

1 reference

stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

author name string

H Korkeala

series ordinal

1

1 reference

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Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

T Suortti

series ordinal

2

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stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

P Mäkelä

series ordinal

3

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Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

publication date

1 December 1988

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stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

published in

International Journal of Food Microbiology

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stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

volume

7

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stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

issue

4

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stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

page(s)

339-347

1 reference

stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

retrieved

21 September 2019

Identifiers

DOI

10.1016/0168-1605(88)90060-8

1 reference

stated in

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

21 September 2019

1 reference

Europe PubMed Central

PubMed ID

3275331

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:3275331%20AND%20SRC:MED&resulttype=core&format=json

(Q68122923)

Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

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