Spoilage microbiota associated to the storage of raw meat in different conditions.

By Agapi I. Doulgeraki, Danilo Ercolini, F. Villani, George - John Nychas. Journal of food microbiology, 2012

597 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/48176f11ec654995e5a1ff1489b9becfbcc6e5ad

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. F. Villani
2. Danilo Ercolini
3. George - John Nychas

In Food Science

1. F. Villani
2. George - John Nychas
3. Danilo Ercolini
4. L. Cocolin
5. Fabrice Teletchea
6. Koichi Watanabe
7. J. Tamang
8. W. Holzapfel

In Molecular Biology

1. F. Villani
2. George - John Nychas
3. Danilo Ercolini
4. L. Cocolin
5. Fabrice Teletchea
6. W. Holzapfel
7. Koichi Watanabe
8. J. Tamang

Citations in the corpus

• Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “The microbial ecology associated to the spoilage of meat in different storage 73 conditions has been recently reviewed (Doulgeraki et al., 2012).”
• Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria (2015, methodology): “S. putrefaciens may determine green discolouration in vacuum-packed meat (Doulgeraki et al., 2012).”