Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres-Reference-Cited by-同舟云学术

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Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

Published:2013-12 Issue:2 Volume:36 Page:216-222
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Osés Sandra M.,Diez Ana M.,Melero Beatriz,Luning Pieternel A.,Jaime Isabel,Rovira Jordi

Funder

European Commission through the Sixth Framework Programme for Research and Development

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference59 articles.

1. Microbiology of fresh and restructured lamb meat: a review;Al-Sheddy;Critical Reviews in Microbiology,1995

2. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations;Ampe;Applied and Environmental Microbiology,1999

3. Salinicoccus jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood;Aslam;International Journal of Systematic and Evolutionary Microbiology,2007

4. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: correlation with microbiological and sensory attributes;Balamatsia;Food Chemistry,2007

5. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat;Barrera;International Journal of Food Microbiology,2007

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