Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this s...

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Detalles Bibliográficos
Autores principales: De Filippis, Francesca, La Storia, Antonietta, Villani, Francesco, Ercolini, Danilo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3723795/
https://www.ncbi.nlm.nih.gov/pubmed/23936168
http://dx.doi.org/10.1371/journal.pone.0070222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3723795/
https://www.ncbi.nlm.nih.gov/pubmed/23936168
http://dx.doi.org/10.1371/journal.pone.0070222

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