@article{4a7a102958d646b0a547a336f54e6675,
title = "Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species",
keywords = "413 Veterinary science, meat products, cooked, meat products, vacuum-packed, ropiness, lactobacilli, Leuconostoc",
author = "H Korkeala and T Suortti and P M{\"a}kel{\"a}",
year = "1988",
language = "English",
volume = "7",
pages = "339--347",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier B.V.",
number = "4",
}