Thermal tolerance of Lactobacillus viridescens in ham

• 1 January 1983
• journal article
• Published by Elsevier in Meat Science
• Vol. 9  (2) , 113-119
• https://doi.org/10.1016/0309-1740(83)90021-9

Abstract

Keywords

• TOLERANCE
• THERMAL
• HAM
• VIRIDESCENS
• GREEN DISCOLORATIONS IN CURED MEATS