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Coupling effects of structure, oxygen availability and temperature on microbial growth in a pastry filling

Author:
Mateos, P.; Laca Pérez, AmandaUniovi authority; Laca Pérez, AdrianaUniovi authority; Díaz Fernández, José MarioUniovi authority
Publication date:
2021
Publisher version:
http://dx.doi.org/10.11144/Javeriana.SC26-2.ceos
Citación:
Universitas scientiarum, 26(2), p. 229-242 (2021); doi:10.11144/Javeriana.SC26-2.ceos
Descripción física:
p. 229-242
URI:
http://hdl.handle.net/10651/63117
ISSN:
0122-7483
DOI:
10.11144/Javeriana.SC26-2.ceos
Patrocinado por:

This study was carried out thanks to funding from the Employment, Industry and Tourism Office of the Principality of Asturias (Spain) through project IDI/2018/000127.

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© Pontificia Universidad Javeriana. Los autores
This item is protected with a Creative Commons License