دورية أكاديمية
Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure
| العنوان: | Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure |
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| المؤلفون: | Zuo, Changzhou, Qin, Yue, Zhang, Yueyang, Pan, Leiqing, Tu, Kang, Peng, Jing |
| المصدر: | In International Journal of Food Microbiology 2 March 2024 413 |
| قاعدة البيانات: | ScienceDirect |
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Full Text Finder | تدمد: | 01681605 |
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| DOI: | 10.1016/j.ijfoodmicro.2024.110608 |