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September 1, 2002Journal of Applied Microbiology

Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4oC

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Authors

JMJ. MetaxopoulosAgricultural University of Athens MMMarios MataragasHellenic Telecommunications Organization (Greece)EDEleftherios H. DrosinosAgricultural University of Athens

Abstract

Establishment of biopreservation as a method for extension of shelf life of meat products.

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Metaxopoulos et al. (2002) studied this question.

synapsesocial.com/papers/69d83d4352654bb436d18da6 https://doi.org/10.1046/j.1365-2672.2002.01701.x

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