Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions-Reference-Cited by-同舟云学术

Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions

Published:2005-12 Issue:6 Volume:22 Page:505-512
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cayré M.E.,Garro O.,Vignolo G.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

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3. Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products;Castillejo-Rodriguez;J. Food Prot.,2002

4. Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures;Cayré;Food Microbiol.,2003

5. Modified atmosphere packaging technology: a review;Church;J. Sci. Food Agric.,1995

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