Chenoll, E <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1364-5072 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.2006.03081.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>DNA, Bacterial--analysis<br/>Electronic Data Processing<br/>Food Microbiology<br/>Food Packaging<br/>Food Preservation--methods<br/>Humans<br/>Lactobacillus--genetics<br/>Leuconostoc--genetics<br/>Meat Products--microbiology<br/>Poultry Products--microbiology<br/>Ribotyping<br/>Swine<br/>Turkeys<br/>Vacuum