Effect of the cold chain on the growth of acid-lactic bacteria, on the physical-chemical quality and on the alteration of vacuum packed sliced cooked ham

Date

Authors

G. A Buelvas Salgado

J. H Patiño Gómez

C. E Restrepo Flores

Keywords

Lactic acid, Food science, Vacuum packing, Cold chain, Bacteria, Quality (philosophy), Chemistry

URI

https://andeanlibrary.org/handle/123456789/60940

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Artículo Científico Publicado