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Preparation of High-Quality Fermented Fish Product
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Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory

K P Koutsoumanis1, A P Stamatiou, E H Drosinos

  • 1Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Department of Food Science and Technology, Aristotle University of Thessalonica, Thessalonica, GR-54124, Greece. kkoutsou@agro.auth.gr

Food Microbiology
|August 30, 2008
PubMed

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