Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure.

dc.contributorADRIANA PAULA SLONGO, UFSC; AMAURI ROSENTHAL, CTAA; LOURDES MARIA QUARESMA CAMARGO, FAPERJ; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; GLÁUCIA MARIA FALCÃO DE ARAGÃO, UFSC.
dc.creatorSLONGO, A. P.
dc.creatorROSENTHAL, A.
dc.creatorCAMARGO, L. M. Q.
dc.creatorDELIZA, R.
dc.creatorMATHIAS, S. P.
dc.creatorARAGÃO, G. M. F. de
dc.date.accessioned2022-05-18T11:12:25Z
dc.date.accessioned2022-10-12T07:33:43Z
dc.date.available2022-05-18T11:12:25Z
dc.date.available2022-10-12T07:33:43Z
dc.date.created2022-05-18T11:12:25Z
dc.date.issued2009
dc.identifierLWT: Food Science and Technology, Maryland Heights, v. 42, n. 1, p. 303-306, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/658921
dc.identifier10.1016/j.lwt.2008.06.010
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4090103
dc.languageen
dc.rightsopenAccess
dc.subjectBactéria ácido-láctica
dc.subjectAlta pressão hidrostática
dc.subjectVida-de-prateleira
dc.subjectHigh hydrostatic pressure
dc.titleModeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure.
dc.typeOtros


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