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Preparation of High-Quality Fermented Fish Product
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Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different

Frédéric Leroy1, Charalampos Vasilopoulos, Steven Van Hemelryck

  • 1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. fleroy@vub.ac.be

Food Microbiology
|November 26, 2008
PubMed

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