The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions-Reference-Cited by-同舟云学术

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

Published:2015-01 Issue: Volume:193 Page:51-58
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Argyri Anthoula A.,Mallouchos Athanasios,Panagou Efstathios Z.,Nychas George-John E.

Funder

7th Framework Programme for RTD

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

1. Potential of a simple HPLC based approach to quantify spoilage of minced beef stored at different temperatures and packaging systems;Argyri;Int. J. Food Microbiol.,2011

2. A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS–SPME/GC–MS;Bhattacharjee;Int. J. Food Microbiol.,2011

3. Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages;Cano-García;Food Res. Int.,2013

4. Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages;Cano-García;Meat Sci.,2014

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