Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos, Pellicer, K., Copes, J., Giannuzzi, L., & Zaritzky, N. E. Behavior of Listeria monocytogenes type1 355/98 [85] in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives.
Cita Chicago Style (17a ed.)Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos, Karina Pellicer, Julio Copes, Leda Giannuzzi, y Noemí E. Zaritzky. Behavior of Listeria Monocytogenes Type1 355/98 [85] in Meat Emulsions as Affected by Temperature, PH, Water Activity, Fat and Microbial Preservatives.
Cita MLA (8a ed.)Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos, et al. Behavior of Listeria Monocytogenes Type1 355/98 [85] in Meat Emulsions as Affected by Temperature, PH, Water Activity, Fat and Microbial Preservatives.