Influence of the formulation, cooking time and final temperature of beef hamburgers on the destruction of Listeria monocytogenes

• PASSOS M. H. C. R.

収録刊行物

• Food Control

  Food Control 13 33-40, 2002

詳細情報

• CRID: 1571698599998410112
• NII論文ID: 80012862245
• データソース種別:
  • CiNii Articles