Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.

Chenoll, E

Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods. [electronic resource] - Journal of applied microbiology Feb 2007 - 498-508 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1364-5072

10.1111/j.1365-2672.2006.03081.x doi


Animals
Cooking
DNA, Bacterial--analysis
Electronic Data Processing
Food Microbiology
Food Packaging
Food Preservation--methods
Humans
Lactobacillus--genetics
Leuconostoc--genetics
Meat Products--microbiology
Poultry Products--microbiology
Ribotyping
Swine
Turkeys
Vacuum