Monitoring the succession of bacterial communities during storage of raw meat
Fresh meat is exposed to various factors which cause microbiological contamination during handling, processing, packaging and storage. Furthermore, the storage conditions applied may affect the microbial association of the product and consequently the spoilage process. Therefore, the purpose and imp...
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Cranfield University
2010
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534238 |