Crecimiento microbiano en productos cárnicos refrigerados
Microbial quality and safety are a function of the cumulative effect of the temperature of raw materials, production processes, storage and transportation. Improving quality and safety increases the demand for refrigerated meat products. This study focuses on alternatives to improve the cold chain i...
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| Udgivet i: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=72450110 |
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