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Brochothrix thermosphacta

Known as: Microbacterium thermosphactum 
 
National Institutes of Health

Papers overview

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Review
2018
Review
2018
The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of… Expand
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2017
2017
The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during… Expand
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2017
2017
The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the… Expand
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2016
2016
Modified atmosphere packaging (MAP) is widely used in food industry to extend the microbiological shelf-life of meat. Typically… Expand
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2016
2016
In the present study, a multiple approach was used to characterize Malpighia punicifolia extract and to evaluate its inhibitory… Expand
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2014
2014
Lactobacillus sakei is a lactic acid bacterium, naturally associated with long term storage of fresh meat at low temperature… Expand
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2013
2013
This study investigated the spread of foodborne pathogens: Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus… Expand
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2012
2012
SAS software was used to fit growth predictive model of Brochothrix thermosphacta in chilled pork hind leg muscle under 0~20℃.The… Expand
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Highly Cited
2001
Highly Cited
2001
AIMS The following polymers were developed: polyethylene (PE), a PE and polyethylene oxide (70% PE and 30% PEO; PE + PEO) blend… Expand
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1953
1953
In the course of a study of the microbial flora of fresh pork sausage (Sulzbacher and McLean, 1951) a gram positive rod… Expand
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