Detection and identification of microbial community causing 'Blown pack' spoilage of vacuum-packed chilled meat (2010)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MUI, TSAI SIU - CENA
- Unidades: ESALQ; CENA
- Subjects: ALIMENTOS DE ORIGEM ANIMAL; CONTAMINAÇÃO DE ALIMENTOS; EMBALAGENS DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Universidad Politecnica de Valencia
- Publisher place: Valencia
- Date published: 2010
- Source:
- Título: Book of abstracts
- Conference titles: International Conference on Food Innovation - Foodinnova 2010
-
ABNT
HERNADEZ-MACEDO, M. L et al. Detection and identification of microbial community causing 'Blown pack' spoilage of vacuum-packed chilled meat. 2010, Anais.. Valencia: Universidad Politecnica de Valencia, 2010. Disponível em: http://www.foodinnova.com/foodInnova/docu2/6.pdf. Acesso em: 12 jan. 2026. -
APA
Hernadez-Macedo, M. L., Contreras Castillo, C. J., Tsai, S. M., Sarantopoulos, C., & Padula, M. (2010). Detection and identification of microbial community causing 'Blown pack' spoilage of vacuum-packed chilled meat. In Book of abstracts. Valencia: Universidad Politecnica de Valencia. Recuperado de http://www.foodinnova.com/foodInnova/docu2/6.pdf -
NLM
Hernadez-Macedo ML, Contreras Castillo CJ, Tsai SM, Sarantopoulos C, Padula M. Detection and identification of microbial community causing 'Blown pack' spoilage of vacuum-packed chilled meat [Internet]. Book of abstracts. 2010 ;[citado 2026 jan. 12 ] Available from: http://www.foodinnova.com/foodInnova/docu2/6.pdf -
Vancouver
Hernadez-Macedo ML, Contreras Castillo CJ, Tsai SM, Sarantopoulos C, Padula M. Detection and identification of microbial community causing 'Blown pack' spoilage of vacuum-packed chilled meat [Internet]. Book of abstracts. 2010 ;[citado 2026 jan. 12 ] Available from: http://www.foodinnova.com/foodInnova/docu2/6.pdf - Identificação e análise da comunidade microbiana em carnes refrigeradas embaladas a vácuo com problema do tipo "Blow Pack"
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- Lipidic characterization of Santa Inês lamb shoulder
- Efeito de extratos de resíduos de uva (Vitis Labrusca) na inibição da oxidação lipídica em carne de frango cozida armazenada sob refrigeração
- Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins
- Utilização de CMS para a produção de reestruturados cozidos de frango
- Efeito do estresse térmico pré abate sobre a qualidade de carne de peito de frango
- Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
- Enterovacteria determination in vacuum-packed refrigerated meat with pack type spoilage
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