The microbial associations in British fresh sausages.
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D001431:Bacteriological Techniques; D002241:Carbohydrates / Q000032:analysis; D002417:Cattle; D003470:Culture Media; D004739:England; D005504:Food Analysis; D005506:Food Contamination; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000032:analysis; D008460:Meat / Q000032:analysis; D013045:Species Specificity; D013552:Swine; D013696:Temperature; D015003:Yeasts / Q000254:growth & development / Q000302:isolation & purification
D000596:Amino Acids; D002241:Carbohydrates; D003470:Culture Media; D007773:Lactates