Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef.

Autor: Salim, Ana Paula A. A.1,2, Canto, Anna C. V. C. S.1, Costa‐Lima, Bruno R. C.1, Simoes, Julia S.1, Panzenhagen, Pedro H. N.2, Costa, Marion P.1, Franco, Robson M.1, Silva, Teófilo J. P.1, Conte‐Junior, Carlos A.1,2 carlosconte@id.uff.br
Zdroj: Journal of Food Processing & Preservation. Jan2018, Vol. 42 Issue 1, pn/a-1. 8p.
Databáze: Business Source Ultimate
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