The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life-Reference-Cited by-同舟云学术

The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life

Published:2021-08-26 Issue: Volume: Page:1-22
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mortazavi Seyed Mohammad Hassan¹^ORCID,Kaur Mandeep¹^ORCID,Farahnaky Asgar¹^ORCID,Torley Peter J.¹^ORCID,Osborn A. Mark¹^ORCID

Affiliation:

1. Biosciences and Food Technology Discipline, School of Science, RMIT University, Melbourne, Australia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1968336

Reference253 articles.

1. Molecular analysis and antimicrobial resistance of Salmonella isolates recovered from raw meat marketed in the area of “Grand Tunis”, Tunisia

2. Nutritional Composition of Meat

3. A comprehensive review on the application of active packaging technologies to muscle foods

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