Bacterial communities in prepared foods available at supermarkets in Beijing, China-Reference-Cited by-同舟云学术

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Bacterial communities in prepared foods available at supermarkets in Beijing, China

Published:2019-06 Issue: Volume:120 Page:668-678
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Ping,Hu Antuo,Fan Xiaopan,Zhao Xiaomei,Ge Yiqiang,Chen Ying

Funder

National Key Research and Development Program of China

Fundamental Research Funds for the Public Research Institutes of the Chinese Academy of Inspection and Quarantine

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

1. Microbes associated with freshly prepared juices of citrus and carrots;Aneja;International Journal of Food Science,2014

2. Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products;Aquilanti;Journal of Food Protection,2007

3. Presence of Listeria monocytogenes in prepared foods: Analysis of influencing factors;Benito;Journal of Food Processing & Preservation,2017

4. Effect of low temperature on starvation-survival of the eel pathogen Vibrio vulnificus biotype 2;Biosca;Applied & Environmental Microbiology,1996

5. Relative importance of amino acids, glycine–betaine and ectoine synthesis in the biocontrol agent pantoea agglomerans, cpa-2 in response to osmotic, acidic and heat stress;Cañamás;Letters in Applied Microbiology,2010

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