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Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread
This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectiv...
Zapisane w:
| Wydane w: | Food Sci Biotechnol |
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| Główni autorzy: | , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer Singapore
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7492339/ https://ncbi.nlm.nih.gov/pubmed/32999751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00783-x |
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