Publication | Open Access

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

Comparative Qualitative StudyMicrobial ContaminationSalmonella ContaminationFoodborne PathogensFoodborne IllnessFood MicrobiologyToxicologyMicrobiologyVolatile Organic CompoundsPublic HealthFoodborne HazardMedicineFood Safety