Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches
Charalampos Vasilopoulos(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel), Frédéric Ravyts(Vrije Universiteit Brussel), Hannelore De Maere(AZ Sint-Lucas), Hubert Paelinck(AZ Sint-Lucas), Eveline De Mey(AZ Sint-Lucas), Luc De Vuyst(Vrije Universiteit Brussel)
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