Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling-Reference-Cited by-同舟云学术

Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling

Published:2023-03 Issue: Volume:176 Page:106000
ISSN:0882-4010
Container-title:Microbial Pathogenesis
language:en
Short-container-title:Microbial Pathogenesis

Author:

Mahmud Jumana^ORCID,Muranyi Peter,Salmieri Stephane,Lacroix Monique

Funder

MAPAQ

Ministère de l'Économie et de l'Innovation du Québec

NSERC

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference75 articles.

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4. Lactic acid bacteria and their controversial role in fresh meat spoilage;Pothakos;Meat Sci.,2015

5. Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria;Iulietto;Ital. J. Anim. Sci.,2015

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