Modelling inactivation of Staphylococcus spp. on sliced...

International Journal of Food Microbiology 2019 / 11 Vol. 309

Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment

Rosario, Denes K.A., Bernardo, Yago A.A., Mutz, Yhan S., Tiwari, Brijesh, Rajkovic, Andreja, Bernardes, Patricia C., Conte-Junior, Carlos A.
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Volume:
309
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2019.108328
Date:
November, 2019
File:
PDF, 1.12 MB
english, 2019
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