Post-process, packaging-induced fermentation of delicatessen meats

Food Research International

Volumn 29, Issue 1, 1996, Pages 35-48

  Holley, R A ^a   Doyon, G ^b   Fortin, J ^b   Rodrigue, N ^b   Carbonneau, M ^c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Gouvernement du Quebec   (Canada)

Author keywords

bologna; cooked cured meats; delicatessen meats; ham; lactic fermentation; microbiology; modified atmosphere; pastrami; shelf life

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0029681245     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(95)00055-0     Document Type: Article

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