Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat-Reference-Cited by-同舟云学术

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Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat

Published:2020-07-22 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Hwang Bo Kyoung,Choi HyeLim,Choi Sang Ho,Kim Bong-Soo

Funder

Ministry of Food and Drug Safety

Ministry of Science, ICT and Future Planning

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference50 articles.

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2. Marination to improve functional properties and safety of poultry meat.;Alvarado;J. Appl. Poult. Res.,2007

3. Fate of Escherichia coli O157: H7 in ground beef following high-pressure processing and freezing.;Black;J. Appl. Microbiol.,2010

4. Bacterial spoilage of meat and cured meat products.;Borch;Int. J. Food Microbiol.,1996

5. Microbiological analysis of bovine lymph nodes for the detection of Salmonella enterica.;Brichta-Harhay;J. Food Prot.,2012

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