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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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2016
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| Accès en ligne: | https://doaj.org/article/67febd7edafe4287aa4dbdbda3a62205 |
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