PSEUDOMONAS GESSARDII CAUSATIVE AGENT FOR BLUE SPOT FORMATION ON RABBIT CARCASSES

  • A. Sarale | lucia.zoppi@pagepress.org Agrilab Srl –Centallo (CN), Italy.
  • M.A. Grassi Dipartimento di Patologia animale (Torino), Italy.
  • T. Civera Dipartimento di Patologia animale (Torino), Italy.

Abstract

Ps. gessardii has been identified as causative agent for blue large spots on the surface of refrigerated rabbit meat under aerobic condition.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2011-01-08
Info
Issue
Section
Short Communications
Keywords:
blue pigmentation, Ps. gessardii, rabbit meat
Statistics
  • Abstract views: 662

  • PDF: 880
How to Cite
Sarale, A., Grassi, M., & Civera, T. (2011). PSEUDOMONAS GESSARDII CAUSATIVE AGENT FOR BLUE SPOT FORMATION ON RABBIT CARCASSES. Italian Journal of Food Safety, 1(1zero), 261-262. https://doi.org/10.4081/ijfs.2011.879

Most read articles by the same author(s)