Trends in the production and storage of fresh meat - The holistic approach to bacteriological meat quality

International Journal of Food Science and Technology

Volumn 41, Issue 3, 2006, Pages 303-310

  Nowak, Bernhard ^a   Sammet, Katharina ^a   Klein, Guenter ^a   Mueffling, Theda V ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Bacteriological meat quality; Food chain; Fresh meat; Trends

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 33645130477     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01066.x     Document Type: Review

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