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Insights into Fresh Meat Spoilage

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Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

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Authors and Affiliations

  1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece

    Spiros Paramithiotis & P.N. Skandamis

  2. Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    George-John E. Nychas

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  1. Spiros Paramithiotis
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  2. P.N. Skandamis
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  3. George-John E. Nychas
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    Paramithiotis, S., Skandamis, P., Nychas, GJ.E. (2009). Insights into Fresh Meat Spoilage. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_3

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