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Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Rosa Baeza
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009
Soggetti:	Agrociencias cooked meat generation time Predictive microbiology
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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