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Comparison of post-lethality thermal treatment conditions o..:
SPANU, Carlo
;
SCARANO, Christian
;
Spanu, V
...
info:eu-repo/semantics/altIdentifier/wos/WOS:000347581100102. , 2015
Link:
http://hdl.handle.net/11388/45956
RT Journal T1 <Title>Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftsassariuniiris:oai:iris.uniss.it:11388_45956&Exemplar=1&LAN=DE A1 SPANU, Carlo A1 SCARANO, Christian A1 Spanu, V A1 Pala, C A1 Di Salvo, R A1 Piga, C A1 Buschettu, L A1 Casti, D A1 Lamon, S A1 Cossu, F A1 Ibba, M A1 DE SANTIS, Enrico Pietro Luigi YR 2015 K1 Listeria monocytogenes K1 Post-lethality treatment K1 Sensory propertie K1 Whey cheese JF info:eu-repo/semantics/altIdentifier/wos/WOS:000347581100102 LK http://hdl.handle.net/11388/45956 DO http://hdl.handle.net/11388/45956 SF ELIB - SuUB Bremen
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