Replies to the Authors' responses to “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.”

Replies to the Authors' responses to “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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Bibliographische Detailangaben
Veröffentlicht in:International journal of food microbiology 2019-02, Vol.291, p.210-211
Hauptverfasser: Ferro, Sergio, Amorico, Tony, Deo, Permal
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Food Microbiology
Food Packaging
Microbiology
Ozone
Spoilage
Vacuum
Water
Online-Zugang:Volltext
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Zusammenfassung:
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2018.10.018