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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure
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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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Brazilian Society of Microbiology
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3804173/ https://ncbi.nlm.nih.gov/pubmed/24159279 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-83822013005000014 |
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