Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis-Reference-Cited by-同舟云学术

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

Published:2020-01-21 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Cauchie Emilie,Delhalle Laurent,Taminiau Bernard,Tahiri Assia,Korsak Nicolas,Burteau Sophie,Fall Papa Abdoulaye,Farnir Frédéric,Baré Ghislain,Daube Georges

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference111 articles.

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2. The microbiological condition of minced pork prepared at retail stores in Athens.;Andritsos;Greece. Meat Sci.,2012

3. The dynamics of the HS/SPME-GC-MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.;Argyri;Int. J. Food Microbiol.,2015

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

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