Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products
Author:
Publisher
John Wiley & Sons, Inc.
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9780470504475.ch32/fullpdf
Reference18 articles.
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2. Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions;Björkroth;Appl Environ Microbiol,2000
3. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6°C;Björkroth;Int J Food Microbiol,2005
4. Bacterial spoilage of meat and cured meat products;Borch;Int J Food Microbiol,1996
5. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry;Hinton;Int J Food Microbiol,2004
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