Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345

Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345

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Veröffentlicht in:International journal of food microbiology 2019-02, Vol.291, p.205-206
Hauptverfasser: Ferro, Sergio, Amorico, Tony, Deo, Permal
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Food Microbiology
Food Packaging
Microbiology
Ozone
Spoilage
Vacuum
Water
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container_title International journal of food microbiology
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doi_str_mv 10.1016/j.ijfoodmicro.2018.06.012
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source MEDLINE; Elsevier ScienceDirect Journals
subjects Bacteria
Food Microbiology
Food Packaging
Microbiology
Ozone
Spoilage
Vacuum
Water
title Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345
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