Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
| Autor: | Oliveira, Rodrigo B.A., Ramos, Gustavo L.P.A., Sá, Patrícia B.Z. R., Pereira, Ana Paula M., Conceição, Deborah A., Cruz, Adriano G., Alvarenga, Verônica O., Sant’Ana, Anderson S. |
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| Zdroj: | In Food Control August 2024 162 |
| Databáze: | ScienceDirect |
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