C. M. Hibbard

发表

Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.

R. Edwards, R. Dainty, C. M. Hibbard, 1987, The Journal of applied bacteriology.

Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media.

R. Dainty, C. M. Hibbard, 1980, The Journal of applied bacteriology.

Volatile compounds produced by meat pseudomonads and relate reference strains during growth on beef stored in air at chill temperatures.

R. Edwards, R. Dainty, C. M. Hibbard, 1987, The Journal of applied bacteriology.

Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef.

R H Dainty, R A Edwards, C M Hibbard, 1986, The Journal of applied bacteriology.

Putrescine and cadaverine formation in vacuum packed beef.

R H Dainty, R A Edwards, C M Hibbard, 1985, The Journal of applied bacteriology.

Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures.

R H Dainty, R A Edwards, C M Hibbard, 1989, The Journal of applied bacteriology.

Precursors of the major end products of aerobic metabolism of Brochothrix thermosphacta

R. Dainty, C. M. Hibbard, 1983 .

Spoilage of vacuum‐packed beef by a clostridium sp

R. Edwards, R. Dainty, C. M. Hibbard, 1989 .

Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.

R H Dainty, R A Edwards, C M Hibbard, 1985, The Journal of applied bacteriology.

Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef.

R H Dainty, R A Edwards, C M Hibbard, 1984, The Journal of applied bacteriology.

The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb

R. Edwards, R. Dainty, C. M. Hibbard, 2007 .