Spoilage detection of smart packaged chicken meat by ddPCR
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04321-x.pdf
Reference67 articles.
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2. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D (2020) Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf 19:311–331. https://doi.org/10.1111/1541-4337.12526
3. Tsafrakidou P, Sameli N, Bosnea L, Chorianopoulos N, Samelis J (2021) Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 °C in retail modified atmosphere packages. Food Microbiol 99:1–10. https://doi.org/10.1016/j.fm.2021.103822
4. Nychas GJE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78:77–89. https://doi.org/10.1016/j.meatsci.2007.06.020
5. Chaidoutis E, Migdanis A, Keramydas D, Papalexis P (2019) Biogenic amines in food as a public health concern an outline of histamine food poisoning. Arch Iatr Hetaireon 36:419–425
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