Kinetic modeling of inactivation of foodborne bacterial pathogens in serrano artisanal cheese during ripening
Abstract Serrano artisanal cheese is a traditional raw milk dairy product from southern Brazil. For safe consumption of raw milk products, ripening is a critical period for reducing populations of pathogenic and spoilage microorganism and, then, the knowledge on inactivation kinetics of microorganis...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Instituto de Tecnologia de Alimentos (ITAL)
2021-04-01
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| Serier: | Brazilian Journal of Food Technology |
| Fag: | |
| Online adgang: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100419&tlng=en |
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