Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat-Reference-Cited by-同舟云学术

Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat

Published:2000-12 Issue:1-2 Volume:62 Page:83-94
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Barakat R.K,Griffiths M.W,Harris L.J

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference41 articles.

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3. Barakat, R.K., 1998. Shelf life, microbial ecology, and safety of a cooked modified atmosphere packaged refrigerated poultry product. Ph.D. Thesis. University of Guelph, Guelph, Ont., Canada.

4. Biochemical and serological characterization of Carnobacterium spp. isolated from farmed and natural populations of striped bass and catfish;Baya;Appl. Environ. Microbiol.,1991

5. In situ identification of lactococci, enterococci, and streptococci;Beimfohr;Syst. Appl. Microbiol.,1993

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