Article Versions Notes

Duthoo E, Rasschaert G, Leroy F, Weckx S, Heyndrickx M, De Reu K. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis. Microorganisms. 2021; 9(6):1223. https://doi.org/10.3390/microorganisms9061223

Duthoo, Evelyne, Geertrui Rasschaert, Frédéric Leroy, Stefan Weckx, Marc Heyndrickx, and Koen De Reu. 2021. "The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis" Microorganisms 9, no. 6: 1223. https://doi.org/10.3390/microorganisms9061223

Duthoo, E., Rasschaert, G., Leroy, F., Weckx, S., Heyndrickx, M., & De Reu, K. (2021). The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis. Microorganisms, 9(6), 1223. https://doi.org/10.3390/microorganisms9061223