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...
Shranjeno v:
| Autores principales: | , , , , , |
|---|---|
| Format: | Online |
| Jezik: | spa |
| Izdano: |
Universidad de Sonora
2021
|
| Online dostop: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1372 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Komentirajte kot prvi!
