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The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrix.
Bardischewski, Timo; Kraft, Catharina; Dörtelmann, Anna; Stühmeier-Niehe, Corinna; Sieksmeyer, Thorben; Ostendorf, Jolene; Schmitz, Hans-Peter; Chanos, Panagiotis; Hertel, Christian.
Afiliación
  • Bardischewski T; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address: t.bardischewski@dil-ev.de.
  • Kraft C; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Dörtelmann A; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Stühmeier-Niehe C; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Sieksmeyer T; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Ostendorf J; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Schmitz HP; Department of Genetics, University of Osnabrück, Barbarastr. 11, 49076 Osnabrück, Germany.
  • Chanos P; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
  • Hertel C; Department of Biotechnology, German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
Meat Sci ; 194: 108983, 2022 Dec.
Article en En | MEDLINE | ID: mdl-36137354
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microbiología de Alimentos / Productos de la Carne Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microbiología de Alimentos / Productos de la Carne Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido