Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage

Published 2020 View Full Article

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Title
Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage
Authors
Keywords
Blown pack spoilage, Quality, Volatile organic compound, Bacterial community, Meatball
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 130, Issue -, Pages 109529
Publisher
Elsevier BV
Online
2020-05-05
DOI
10.1016/j.lwt.2020.109529

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