✦ LIBER ✦

Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

✍ Scribed by Adriana Paula Slongo; Amauri Rosenthal; Lourdes Maria Quaresma Camargo; Rosires Deliza; Simone Pereira Mathias; Gláucia Maria Falcão de Aragão

Book ID: 116726343
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 155 KB
Volume: 42
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2008.06.010

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Determination of the shelf life of slice

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

✍ J. Kreyenschmidt; A. Hübner; E. Beierle; L. Chonsch; A. Scherer; B. Petersen 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 452 KB

A quasi-chemical model for the growth an

A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing

✍ Christopher J. Doona; Florence E. Feeherry; Edward W. Ross 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 764 KB