Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

✍ Scribed by Marı́a Elisa Cayré; Graciela Vignolo; Oscar Garro

• Book ID: 114262720
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 129 KB
• Volume: 20
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/s0740-0020(02)00154-5