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Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure
High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Brazilian Society of Microbiology
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804173/ https://www.ncbi.nlm.nih.gov/pubmed/24159279 http://dx.doi.org/10.1590/S1517-83822013005000014 |