Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life

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 lactic aci...

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Autores principales: América CHÁVEZ-MARTÍNEZ, Martha ESTRADA GANDARILLA, Ana Luisa RENTERÍA-MONTERRUBIO, Mario Alejandro GALLEGOS ACEVEDO, José Carlos RODRÍGUEZ FIGUEROA
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2016
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Acceso en línea:https://doaj.org/article/67febd7edafe4287aa4dbdbda3a62205
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