Detection and Quantification of Bacterial Spoilage in Milk and Pork Meat Using MALDI-TOF-MS and Multivariate Analysis-Reference-Cited by-同舟云学术

Detection and Quantification of Bacterial Spoilage in Milk and Pork Meat Using MALDI-TOF-MS and Multivariate Analysis

Published:2012-06-13 Issue:14 Volume:84 Page:5951-5958
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Nicolaou Nicoletta¹,Xu Yun¹,Goodacre Royston¹

Affiliation:

1. School of Chemistry and Manchester Institute of Biotechnology, The University of Manchester, 131 Princess Street, Manchester M1 7DN, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ac300582d

Reference60 articles.

1. Adams, M. R.; Moss, M. O.Food Microbiology,2nd ed.The Royal Society of Chemistry:Cambridge, U.K., 2000; p479.

2. Brackett, R. E.InFood Microbiology: Fundamentals and Frontiers,2nd ed.Doyle, M. P., Beuchat, L. R., Montville, T. J., Eds.ASM Press:Washington, DC, 2001; pp127–138.

3. Rapid and quantitative detection of the microbial spoilage of beef by Fourier transform infrared spectroscopy and machine learning

4. Frank, J. F.InFood Microbiology: Fundamentals and Frontiers,2nd ed.Doyle, M. P.; Beuchat, L. R.; Montville, T. J., Eds.ASM Press:Washington, DC, 2001; pp101–116.

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