Influence of cold on growth and survival of bacteria

Autor:	Michel Hebraud, Jean-Claude Labadie
Přispěvatelé:	Station de recherches sur la viande, Institut National de la Recherche Agronomique (INRA), A.A. Taylor (Editeur), R.I. Richardson (Editeur), European Commission - European Union DG XII, Bruxelles (BEL), ProdInra, Migration
Jazyk:	angličtina
Rok vydání:	1998
Předmět:	[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA] Life Sciences [q-bio]/Food engineering ComputingMilieux_MISCELLANEOUS
Zdroj:	Very fast chilling in beef : Research and development for the industry. V.3 : Eating quality Very fast chilling in beef : Research and development for the industry. V.3 : Eating quality, University of Bristol Press, 1998, 0-86292-472-3 HAL
Popis:	International audience
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::130bab4dfb221731701625c28145857a https://hal.inrae.fr/hal-02838268 Zobrazit plný text záznamu