Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes
Effect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whetherthe cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages.Materials and methods. A survey as...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Pontificia Universidad Javeriana
2009-12-01
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| Σειρά: | Universitas Scientiarum |
| Θέματα: | |
| Διαθέσιμο Online: | http://revistas.javeriana.edu.co/index.php/scientarium/article/view/1390/852 |
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