Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure - Concepedia

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Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

DOI Full Paper Access

86

Citations

14

References

2008

Year

Adriana Paula Slongo, Amauri Rosenthal, Lourdes Maria Quaresma Camargo, Rosires Deliza, Simone Pereira Mathias, Gláucia Maria Falcão de Aragão

High Hydrostatic PressureSliced HamLactic Acid BacteriaFood EngineeringFood ProcessingMicrobiologyHealth Sciences

References

	Year	Citations

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