Physicochemical aspects of food preservation by combined factors
Preservation of shelf-stable foods by combined methods relies on the application of multiple parameters which may act synergistically to prevent or retard microbial growth sufficiently to result in stable products at room temperature. The use of these inhibiting factors (also called 'hurdles�...
Guardado en:
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1993
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v4_n4_p210_Chirife http://hdl.handle.net/20.500.12110/paper_09567135_v4_n4_p210_Chirife |
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