Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Amélie Rouger"'
Publikováno v:
Microorganisms, Vol 5, Iss 3, p 50 (2017)
With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacte
Externí odkaz:
https://doaj.org/article/0afd25ced52c4a038ecd6038646399a8
Autor:
Alizée Guérin, Johanna Björkroth, Amélie Rouger, Monique Zagorec, Jenni Hultman, Raouf Tareb, Odile Tresse, Marie-France Pilet
Publikováno v:
Food Molecular Microbiology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::846e764a179df9558da13a1e56200ade
https://doi.org/10.1201/9781315110110-6
https://doi.org/10.1201/9781315110110-6
Autor:
Alizée Guérin, Amélie Rouger, Raouf Tareb, Jenni Hultman, Johanna Björkroth, Marie-France Pilet, Monique Zagorec, Odile Tresse
Publikováno v:
Food Molecular Microbiology
Food Molecular Microbiology, Paramithiotis Spiros and Patra K Jayanta, 2019, 9781138088085
HAL
Food Molecular Microbiology, Paramithiotis Spiros and Patra K Jayanta, 2019, 9781138088085
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ac4baaf304ecd8fb691ba4f444e887bf
https://hal.inrae.fr/hal-02789112
https://hal.inrae.fr/hal-02789112
Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2018, 70, pp.7-16. ⟨10.1016/j.fm.2017.08.013⟩
Food Microbiology, Elsevier, 2018, 70, pp.7-16. ⟨10.1016/j.fm.2017.08.013⟩
International audience; Poultry meat, the second most consumed meat in France, is commercialized mainly as portions of chicken cuts with various quality labels, stored under various modified atmosphere packaging (MAP), with shelf-life ranging from 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25cb2dfd84e88b7394079b19609dba87
https://hal.inrae.fr/hal-02621918
https://hal.inrae.fr/hal-02621918
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028⟩
International Journal of Food Microbiology, Elsevier, 2016, 247, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028⟩
International Journal of Food Microbiology, Elsevier, 2016, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028 ⟩
International Journal of Food Microbiology, Elsevier, 2016, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028⟩
International Journal of Food Microbiology, Elsevier, 2016, 247, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028⟩
International Journal of Food Microbiology, Elsevier, 2016, pp.30196-30199. ⟨10.1016/j.ijfoodmicro.2016.04.028 ⟩
Influenced by production and storage processes and by seasonal changes the diversity of meat products microbiota can be very variable. Because microbiotas influence meat quality and safety, characterizing and understanding their dynamics during proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1857c0fec15b443ac00ffee6d34cc7ca
https://hal.archives-ouvertes.fr/hal-01532706
https://hal.archives-ouvertes.fr/hal-01532706