Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
Abstract: Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
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| Acceso en línea: | https://doaj.org/article/5603ec961597438bb8a9bba839147e3b |
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