Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage.
D000332:Aerobiosis; D000421:Alcaligenes / Q000302:isolation & purification; D000818:Animals; D001173:Arthrobacter / Q000302:isolation & purification; D001419:Bacteria / Q000254:growth & development; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation; D005525:Food-Processing Industry; D008460:Meat / Q000032:analysis*; D008837:Micrococcus / Q000302:isolation & purification; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D013552:Swine; D014733:Vibrio / Q000302:isolation & purification; D015003:Yeasts / Q000302:isolation & purification
D009566:Nitrates; D009573:Nitrites