Bacterial populations and the volatilome associated to meat spoilage

Food Microbiology

Volumn 45, Issue PA, 2015, Pages 83-102

  Casaburi, Annalisa ^a   Piombino, Paola ^a   Nychas, George John ^b   Villani, Francesco ^a   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Meat odor; Meat quality; Meat spoilage; Sensory spoilage; Spoilage bacteria; Volatile organic compounds

Indexed keywords

BACTERIA (MICROORGANISMS);

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

BACTERIUM; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; MICROBIOLOGY; TEMPERATURE;

BACTERIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; MEAT; ODORANTS; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 84915783813     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.02.002     Document Type: Article

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