Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

  1. Dalcanton, F.
  2. Pérez-Rodríguez, F.
  3. Posada-Izquierdo, G.D.
  4. de Aragão, G.M.F.
  5. García-Gimeno, R.M.
Revue:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Année de publication: 2013

Volumen: 48

Número: 12

Pages: 2580-2587

Type: Article

DOI: 10.1111/IJFS.12252 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus