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Publikováno v:
Journal of Food Processing and Preservation. 19:243-257
There is current major interest in the microbiological aspects and safety of chilled foods such as sous vide. Thermal kinetics for a target microorganism, Streptococcus faecium, was performed and is described in this paper. An E-20 S. faecium was tes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86cd14b4f19c0390da8b1239a22837f6
https://doi.org/10.1111/j.1745-4549.1995.tb00292.x
https://doi.org/10.1111/j.1745-4549.1995.tb00292.x
