2014

2014

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In this folder

Quantification of histamine-producing bacteria and control of histamine formation in seafood by the biopreservation technology
Methods development and statistical tools adaptation to build a model of sterility level quantification of food products from an aseptic-Ultra-High Temperature process
Application of High Hydrostatic Pressure to Poultry Processed Products: Microbiological Safety and Shelf-Life

Modification date: 06 June 2024 | Publication date: 24 September 2014 | By: AR