Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps-Reference-Cited by-同舟云学术

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Published:2020-10 Issue: Volume:91 Page:103547
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Zagdoun Marine^ORCID,Coeuret Gwendoline,N'Dione Méry,Champomier-Vergès Marie-Christine,Chaillou Stéphane

Funder

Association Nationale de la Recherche et de la Technologie

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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4. Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study;Benson;Appl. Environ. Microbiol.,2014

5. Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant;Björkroth;Appl. Environ. Microbiol.,1997

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