caa a22 4500 465823629 CHVBK 20180323112142.0 cr unu---uuuuu 170327e19900401xx s 000 0 eng 10.1007/BF00170574 doi (NATIONALLICENCE)springer-10.1007/BF00170574 A medium for the detection of bacteria causing green discolouration of cooked cured meat products [Elektronische Daten] [F. Stekelenburg, W. Zomer, S. Mulder] Summary: A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked cured meat products caused by hydrogen-peroxide-producing lactic acid bacteria. Springer-Verlag, 1990 Stekelenburg F. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut Zomer W. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut Mulder S. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut Applied Microbiology and Biotechnology Springer-Verlag 33/1(1990-04-01), 76-77 0175-7598 33:1<76 1990 33 253 https://doi.org/10.1007/BF00170574 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00170574 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Stekelenburg F. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut NATIONALLICENCE 700 1- Zomer W. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut NATIONALLICENCE 700 1- Mulder S. TNO-CIVO Food Technology Institute, P. O. Box 360, 3700 AJ, Zeist, The Netherlands aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 33/1(1990-04-01), 76-77 0175-7598 33:1<76 1990 33 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer