Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork.
- DOI
- 10.1016/j.fm.2026.105261
- Published
- 2027 Jan
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2026.105261,
title = {Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork.},
author = {Arki A and Jessberger N and Albahri M and Rohn K and Lemke B and Röpper D and Plötz M and Siekmann L},
year = {2027},
journal = {Food microbiology},
doi = {10.1016/j.fm.2026.105261},
url = {https://doi.org/10.1016/j.fm.2026.105261}
}RIS
TY - JOUR TI - Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork. AU - Arki A AU - Jessberger N AU - Albahri M AU - Rohn K AU - Lemke B AU - Röpper D AU - Plötz M AU - Siekmann L PY - 2027 JO - Food microbiology DO - 10.1016/j.fm.2026.105261 UR - https://doi.org/10.1016/j.fm.2026.105261 ER -
APA
A, A., N, J., M, A., K, R., B, L., D, R., M, P., & L, S. (2027). Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork.. Food microbiology. https://doi.org/10.1016/j.fm.2026.105261
Source records
- pubmed · retrieved 2026-09-27T14:15:38.236Z