Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged cooked ham

Commun Agric Appl Biol Sci. 2004;69(2):329-31.

Authors

Lieve Vermeiren¹, Frank Devlieghere, Johan Debevere

Affiliation

¹ Ghent University, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Gent, Belgium.

PMID: 15560253

No abstract available

MeSH terms

Animals
Cooking
Food Handling / methods*
Food Microbiology*
Lactobacillus / classification
Lactobacillus / isolation & purification*
Lactobacillus / physiology
Leuconostoc / isolation & purification
Leuconostoc / physiology
Meat*
Species Specificity
Swine