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Advantages and limitations of potential methods for the analysis of bacteria in milk: a review
Contamination concerns in the dairy industry are motivated by outbreaks of disease in humans and the inability of thermal processes to eliminate bacteria completely in processed products. HACCP principles are an important tool used in the food industry to identify and control potential food safety h...
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| Publicat a: | J Food Sci Technol |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711429/ https://ncbi.nlm.nih.gov/pubmed/26787931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1993-y |
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