Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers

Author:

Comi Giuseppe,Tirloni Erica,Andyanto Debbie,Manzano Marisa,Iacumin Lucilla

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. The microbial condition of minced pork prepared a retail stores in Athens, Greece;Andritsos;Meat Science,2012

2. Commission Regulation (EC) 2073/2005 of 15/11/2005 on microbiological criteria for foodstuffs;Anonymous;Official Journal of Europe Union,2005

3. Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer rated characteristics;Baublis;Meat Science,2005

4. A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products;Cloak;Food Microbiology,2001

5. Quality improving of cooked ham slices packaged in MAP;Comi;Ingegneria Alimentare,2011

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