Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies-Reference-Cited by-同舟云学术

Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies

Published:2016-06 Issue: Volume:52 Page:123-138
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Húngaro Humberto M.,Caturla Magdevis Y.R.,Horita Cláudia N.^ORCID,Furtado Marianna M.^ORCID,Sant'Ana Anderson S.

Funder

FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo)

CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico)

CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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3. Decontamination technologies for meat products;Aymerich;Meat Science,2008

4. Isolation methods for anaerobes in foods;Barnes;International Journal of Food Microbiology,1985

5. The behaviour of a food poisoning strain of Clostridium welchii in beef;Barnes;Journal of Applied Bacteriology,1963

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