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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure.
MATHIAS, S. P. - ROSENTHAL, A. - GASPAR, A. - ARAGÃO, G. M. F. - SLONGO-MARCUSI, A.
Formato: |
Artigo em periódico indexado (ALICE) |
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High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to…
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Fecha: |
2014-02-26 |
Recurso: |
Repositório Acesso Livre à Informação Científica da Embrapa (ALICE) |
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