Factors controlling the occurrence of various bacteria in semi-preserved meats (Achromobacter, Pseudomonas, Micrococcus, Corynebacterium, Lactobacilli).
D042402:Achromobacter; D001419:Bacteria; D001432:Bacteriology; D003352:Corynebacterium; D005519:Food Preservation; D007778:Lactobacillus; D008460:Meat / Q000382:microbiology*; D008837:Micrococcus; D011549:Pseudomonas
CORYNEBACTERIUM; FOOD PRESERVATION; LACTOBACILLUS; MEAT/bacteriology; MICROCOCCUS PYOGENES; PSEUDOMONAS