Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

Published 2017 View Full Article

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Title
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
Authors
Keywords
Pork, Cooked ham, Lactic acid bacteria, Spoilage, Modified atmosphere packaging
Journal
FOOD MICROBIOLOGY
Volume 65, Issue -, Pages 236-243
Publisher
Elsevier BV
Online
2017-03-09
DOI
10.1016/j.fm.2017.03.007

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