Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

International Journal of Food Microbiology

Volumn 123, Issue 3, 2008, Pages 246-253

  Diez, Ana M ^a   Urso, Rosalinda ^b   Rantsiou, Kalliopi ^c   Jaime, Isabel ^a   Rovira, Jordi ^a   Cocolin, Luca ^c  

^a UNIVERSITY OF BURGOS   (Spain)

^b UNIVERSITY OF UDINE   (Italy)

^c UNIVERSITY OF TURIN   (Italy)

Author keywords

Culture independent methods; Morcilla de Burgos; PCR DGGE; RT PCR DGGE; Spoilage

Indexed keywords

ARTICLE; BACILLUS; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD HANDLING; FOOD SPOILAGE; HYDROSTATIC PRESSURE; LEUCONOSTOC MESENTEROIDES; MICROBIAL GROWTH; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; POLYMERASE CHAIN REACTION; PROTEOBACTERIA; PSEUDOMONAS; RED MEAT; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS;

COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LACTOBACILLUS; MEAT PRODUCTS; SPECIES SPECIFICITY; TEMPERATURE; TIME FACTORS;

LEUCONOSTOC MESENTEROIDES; PSEUDOMONAS; WEISSELLA VIRIDESCENS;

EID: 42649137549     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.02.017     Document Type: Article

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