The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated mi...

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Detalles Bibliográficos
Autores principales: Duthoo, Evelyne, Rasschaert, Geertrui, Leroy, Frédéric, Weckx, Stefan, Heyndrickx, Marc, De Reu, Koen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229102/
https://www.ncbi.nlm.nih.gov/pubmed/34200022
http://dx.doi.org/10.3390/microorganisms9061223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229102/
https://www.ncbi.nlm.nih.gov/pubmed/34200022
http://dx.doi.org/10.3390/microorganisms9061223

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