Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

✍ Scribed by John Samelis; Athanasia Kakouri; John Rementzis

• Book ID: 112245180
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 398 KB
• Volume: 17
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1006/fmic.1999.0316