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This little brochure outlines under three headings the problems connected with the preservation of meat. The first deals with how bacteria gain access to tissues. The second is concerned with some aspects of the physiology and biochemistry of bacteria and of the tissues of the host. The third part takes up the control of infection and the growth of bacteria, fungi and yeasts. There is an appendix containing a description of methods and apparatus for investigations on the preservation of meat. There is a bibliography containing 261 references. The author points out that successful storage of animal tissues is primarily an exercise in applied microbiology.
Microbiology in the Preservation of Animal Tissues. JAMA. 1938;110(17):1395. doi:10.1001/jama.1938.02790170075040
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