Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
Oliveira, Rodrigo B.A., Baptista, Rafaela C., Chincha, Alexandra A.I.A., Conceição, Deborah A., Nascimento, Janaina S., Costa, Leonardo E.O., Cruz, Adriano G., Sant’Ana, Anderson S.Volume:
84
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2017.08.030
Date:
February, 2018
File:
PDF, 430 KB
english, 2018