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Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion

Raw meat emulsions may have natural, spoilage and pathogenic microorganisms due to the origin and characteristics of this food matrix. All of these microorganisms must be minimized during industrial processing to make food consumption safe and meet quality regulations. Therefore, in this research, t...

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Detalles Bibliográficos
Autores principales:	Aguilar, C., Serna-Jiménez, J., Benitez, E., Valencia, V., Ochoa, O., Sotelo, L.I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7803822/ https://www.ncbi.nlm.nih.gov/pubmed/33333392 http://dx.doi.org/10.1016/j.ultsonch.2020.105415

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