Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345
- DOI
- 10.1016/j.ijfoodmicro.2018.06.012
- Published
- 2019-02
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2018.06.012,
title = {Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345},
author = {Sergio Ferro and Tony Amorico and Permal Deo},
year = {2019},
journal = {International Journal of Food Microbiology},
doi = {10.1016/j.ijfoodmicro.2018.06.012},
url = {https://doi.org/10.1016/j.ijfoodmicro.2018.06.012}
}RIS
TY - JOUR TI - Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345 AU - Sergio Ferro AU - Tony Amorico AU - Permal Deo PY - 2019 JO - International Journal of Food Microbiology DO - 10.1016/j.ijfoodmicro.2018.06.012 UR - https://doi.org/10.1016/j.ijfoodmicro.2018.06.012 ER -
APA
Ferro, S., Amorico, T., & Deo, P. (2019). Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337–345. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2018.06.012
Source records
- crossref · retrieved 2026-09-26T05:45:10.491Z