Quantitative Oxygen Consumption and Respiratory Activity of Meat Spoiling Bacteria Upon High Oxygen Modified Atmosphere

High oxygen modified atmosphere packaging is a commonly applied method to prolong the minimum shelf life of fresh (red) meats. Upon spoilage, changes of the initial oxygen concentration and microbiome composition can be observed. Thus, we classified the typical representative meat spoiling bacteria...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Kolbeck, Sandra, Reetz, Leonie, Hilgarth, Maik, Vogel, Rudi F.
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2019
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6857183/
https://ncbi.nlm.nih.gov/pubmed/31781049
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.02398
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker