Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats, as determined by PCR amplification procedure
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2009.04193.x/fullpdf
Reference25 articles.
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2. PCR detection of psychrotolerant clostridia associated with deep tissue spoilage of vacuum-packed chilled meats;Boerema;Lett Appl Microbiol,2002
3. Abattoir sources of psychrophilic clostridia causing ‘blown pack’ spoilage of vacuum-packed chilled meats determined by culture-based and molecular detection procedures;Boerema;Lett Appl Microbiol,2003
4. Association of psychrotrophic Clostridium spp. with deep tissue spoilage of chilled vacuum-packed lamb;Broda;Int J Food Microbiol,1996
5. Psychrotrophic Clostridium spp. associated with ‘blown pack’ spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings;Broda;Int J Food Microbiol,1996
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