Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration

V. Giatrakou, A. Ntzimani, Z. Sosa Mejia, M.H. Zwietering, I.N. Savvaidis

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationProgramme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland
Place of PublicationAberdeen
PublisherIUMS - ICFMH
Pages441
Publication statusPublished - 2008
EventThe 21st International ICFMH Symposium "Evolving microbial food quality and safety" -
Duration: 1 Sep 20084 Sep 2008

Conference

ConferenceThe 21st International ICFMH Symposium "Evolving microbial food quality and safety"
Period1/09/084/09/08

Cite this

Giatrakou, V., Ntzimani, A., Sosa Mejia, Z., Zwietering, M. H., & Savvaidis, I. N. (2008). Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. In Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland (pp. 441). Aberdeen: IUMS - ICFMH.