Evaluation of Bacterial Contamination Sources in Meat Production Line-Reference-Cited by-同舟云学术

Evaluation of Bacterial Contamination Sources in Meat Production Line

Published:2016-12 Issue:6 Volume:39 Page:750-756
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Bakhtiary Farzaneh¹,Sayevand Hamid Reza¹,Remely Marlene¹,Hippe Berit¹,Hosseini Hedayat²,Haslberger Alexander G.¹

Affiliation:

1. Department of Nutritional Sciences; University of Vienna; Vienna Austria

2. Food Science and Technology Department, Shahid Beheshti University of Medical Sciences; Tehran Iran

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12243/fullpdf

Reference33 articles.

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3. Comparison of culture-dependent and-independent methods for bacterial community monitoring during Montasio cheese manufacturing;Carraro;Res. Microbiol.,2011

4. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation;Cocolin;Int. J. Food Microbiol.,2013

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