title: Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged cooked ham.
authors.affiliation: Ghent University, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Food Preservation, Coupure links 653, B-9000 Gent, Belgium.
authors.forename: Lieve
authors.initials: L
authors.lastname: Vermeiren
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
authors.forename: Johan
authors.initials: J
authors.lastname: Debevere
mesh_terms: D000818:Animals; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000302:isolation & purification* / Q000502:physiology; D007934:Leuconostoc / Q000302:isolation & purification / Q000502:physiology; D008460:Meat; D013045:Species Specificity; D013552:Swine