Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

著录项

• 来源
  《Meat Science》 |2012年第4期|p.735-738|共4页
• 作者

  Olga S. Papadopoulou; Agapi I. Doulgeraki; Cristian Botta; Luca Cocolin; George-John E. Nychas;

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• 作者单位

  Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology. Agricultural University of Athens, lera Odos 75, Athens 11855, Greece,National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, Lycovrissi 14123, Greece;

  Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology. Agricultural University of Athens, lera Odos 75, Athens 11855, Greece;

  DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Italy;

  DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Italy;

  Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology. Agricultural University of Athens, lera Odos 75, Athens 11855, Greece;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  pork; brochothrix thermosphacta; PFCE; Rep-PCR; Sau-PCR;

  机译：猪肉;拟南芥PFCE;重复PCR Sau PCR;