Characterization of spoilage through heterofermentative lactic acid bacteria and Brochotrix spp. on vacuum packaged cooked ham.

Commun Agric Appl Biol Sci

Ghent University, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Gent, Belgium.

Published: April 2004

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