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Preparation of High-Quality Fermented Fish Product
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Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified

Charalampos Vasilopoulos1, Hannelore De Maere, Eveline De Mey

  • 1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.

Food Microbiology
|November 17, 2009
PubMed

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