Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route-Reference-Cited by-同舟云学术

Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route

Published:2022 Issue: Volume:5 Page:726-734
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Blanco – Lizarazo Carla María^ORCID,Sierra-Cadavid Andrea^ORCID,Montoya R Alejandra M.^ORCID,Ospina-E Juan Camilo^ORCID

Funder

Ministry of Science and Technology, Croatia

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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5. Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides;Diez;Int. J. Food Microbiol.,2009

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