المؤلفون: Márcio Moura-Alves, J.A. Silva, Cristina Saraiva, Carolina Machado

المصدر: Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019122, Published: 23 MAR 2020

مصطلحات موضوعية: Salmonella, Microorganism, Bacillus cereus, medicine.disease_cause, Thermal inactivation, 03 medical and health sciences, 0404 agricultural biotechnology, Listeria monocytogenes, Contamination, Inativação térmica, medicine, TX341-641, Food science, Thermal resistance, Sugar, 0303 health sciences, biology, Moisture, 030306 microbiology, Chemistry, Nutrition. Foods and food supply, Physical-chemical characterization, Raw batter, Microbial characterization, 04 agricultural and veterinary sciences, Caracterização físico-química, biology.organism_classification, Resistência térmica, 040401 food science, Caracterização microbiológica, Contaminação, Z-value, Massa crua, Food Science, Mesophile

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f6378908945cfdc3a6b35be120040e1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100419&tlng=en