Effect of Potassium Sorbate Addition on Germination and Outgrowth of Clostridium Sporogenes Pa 3679 Spores in Low Cost Bologna Type Sausage During Ambient Temperature Storage

Effect of Potassium Sorbate Addition on Germination and Outgrowth of Clostridium Sporogenes Pa 3679 Spores in Low Cost Bologna Type Sausage During Ambient Temperature Storage

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Veröffentlicht in:Meat and muscle biology 2017-01, Vol.1 (3), p.53-53
Hauptverfasser: Yotsuyanagi, S. E., Haguiwara, M. M. H., Nascimento, M. D. S., Marquezini, M. G., Sidone, M. G., Lemos, A. L. D. S. C.
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container_end_page 53
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container_title Meat and muscle biology
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creator Yotsuyanagi, S. E.
Haguiwara, M. M. H.
Nascimento, M. D. S.
Marquezini, M. G.
Sidone, M. G.
Lemos, A. L. D. S. C.
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doi_str_mv 10.22175/rmc2017.049
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title Effect of Potassium Sorbate Addition on Germination and Outgrowth of Clostridium Sporogenes Pa 3679 Spores in Low Cost Bologna Type Sausage During Ambient Temperature Storage
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