المؤلفون: Lara, JAF, Senigalia, SWB, Oliveira, TCRM, Dutra, Iveraldo dos Santos, Pinto, Marcos Franke, Shimokomaki, M.

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: intermediate moisture meat product, hurdle technology, Clostridium botulinum, Staphylococcus aureus

وصف الملف: 609-613

Relation: Meat Science; 2.821; 1,643; http://dx.doi.org/10.1016/S0309-1740(02)00254-1; Meat Science. Oxford: Elsevier B.V., v. 65, n. 1, p. 609-613, 2003.; http://hdl.handle.net/11449/34788; WOS:000182999000012; 6247817803779719; 4022227218734910

الاتاحة: http://hdl.handle.net/11449/34788
https://doi.org/10.1016/S0309-1740(02)00254-1

المؤلفون: Lara, JAF, Senigalia, SWB, Oliveira, TCRM, Dutra, Iveraldo dos Santos, Pinto, Marcos Franke, Shimokomaki, M.

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: intermediate moisture meat product, hurdle technology, Clostridium botulinum, Staphylococcus aureus

Relation: Meat Science; Meat Science. Oxford: Elsevier B.V., v. 65, n. 1, p. 609-613, 2003.; http://hdl.handle.net/11449/34788; http://acervodigital.unesp.br/handle/11449/34788; WOS:000182999000012; http://dx.doi.org/10.1016/S0309-1740(02)00254-1

الاتاحة: http://acervodigital.unesp.br/handle/11449/34788
http://hdl.handle.net/11449/34788
https://doi.org/10.1016/S0309-1740(02)00254-1