Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 o C

Author： Samelis J.   Kakouri A.   Rementzis J.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.17, Iss.3, 2000-06, pp. : 329-340

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