Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Published 2016 View Full Article

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Title
Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres
Authors
Keywords
Lactic acid bacteria, Packaged beef, Spoilage, 16S rRNA amplicon sequencing, Volatile compounds
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 223, Issue -, Pages 25-32
Publisher
Elsevier BV
Online
2016-02-02
DOI
10.1016/j.ijfoodmicro.2016.01.022

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