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pro vyhledávání: '"Diego Pérez Alcalá"'
Autor:
Diego Pérez Alcalá, María José Grande Burgos, Javier Rodríguez López, Rosario Lucas, Antonio Gálvez, Rubén Pérez Pulido
Publikováno v:
Foods, Vol 12, Iss 6, p 1206 (2023)
High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and
Externí odkaz:
https://doaj.org/article/5baa5846eb834b7d816fb2ae7bcfa1c7
