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Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/1726761
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- Article
Salmonella Inactivation Model by UV-C Light Treatment in Chicken Breast.
- Published in:
- Microorganisms, 2024, v. 12, n. 9, p. 1805, doi. 10.3390/microorganisms12091805
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- Article
Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 12, p. 2580, doi. 10.1111/ijfs.12252
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- Article
Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1722, doi. 10.3390/foods10081722
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- Article
Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time.
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- Foods, 2020, v. 9, n. 2, p. 127, doi. 10.3390/foods9020127
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- Article
Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 1, p. 3, doi. 10.1177/1082013212469613
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- Article