Inhibitory effect of organic acids upon meat spoilage bacteria

Journal of Food Protection

Volumn 60, Issue 3, 1997, Pages 246-253

  Ouattara, Blaise ^a   Simard, Ronald E ^a   Holley, Richard A ^b   Piette, Gabriel J P ^c   Bégin, André ^c  

^a UNIVERSITÉ LAVAL   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

bacteria; meat; Organic acids; spoilage

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM MALTAROMATICUM; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; PISCICOLA; SERRATIA LIQUEFACIENS;

EID: 0030936548     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.3.246     Document Type: Article

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