Bacterial communities of fresh goat meat packaged in modified atmosphere-Reference-Cited by-同舟云学术

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Bacterial communities of fresh goat meat packaged in modified atmosphere

Published:2017-08 Issue: Volume:65 Page:57-63
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Carrizosa Elia,Benito María José,Ruiz-Moyano Santiago,Hernández Alejandro,Villalobos Maria del Carmen,Martín Alberto,Córdoba María de Guía

Funder

breeder association of “Extremeña Retinta” goat

Fondo Europeo de Desarrollo Regional

Extremadura Regional Government (Spain)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference52 articles.

1. Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air;Babji;Small Rumin. Res.,2000

2. Enterobacteriaceae;Baylis,2006

3. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting;Benito;Food Microbiol.,2008

4. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages;Benito;Meat Sci.,2008

5. Influence of packaging conditions on microbial and lipid oxidation in lamb meat;Berruga;Small Rumin. Res.,2005

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