Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
- 1 October 2003
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 20 (5), 561-566
- https://doi.org/10.1016/s0740-0020(02)00154-5
Abstract
No abstract availableKeywords
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