Prediction of the thermal resistance of Escherichia coli O157:H7 in ground beef as a function of temperature, carvacrol and fat concentrations
Escherichia coli O157: H7 is one of the most important pathogens in ground beef, and the risk of contamination compromises its safety and quality. Thermal treatments are the main option to ensure food safety; although, the use of additional barriers such as the addition of antimicrobial agents incre...
שמור ב:
| Autores principales: | , , , , , |
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| פורמט: | Online |
| שפה: | spa |
| יצא לאור: |
Universidad de Sonora
2021
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| גישה מקוונת: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372 |
| תגים: |
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