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Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Sociedade Brasileira de Microbiologia
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512077/ https://www.ncbi.nlm.nih.gov/pubmed/26221105 http://dx.doi.org/10.1590/S1517-838246120130019 |