Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure onthe inactivation of food-borne pathogens in cooked ham

  1. Montiel, R.
  2. Martín-Cabrejas, I.
  3. Medina, M.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2015

Alea: 51

Orrialdeak: 122-128

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2014.11.010 GOOGLE SCHOLAR
Datuen iturria: Scopus