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

dc.contributor.author	Mateos, P.
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Laca Pérez, Adriana
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2022-04-22T11:15:14Z
dc.date.available	2022-04-22T11:15:14Z
dc.date.issued	2021
dc.identifier.citation	Universitas scientiarum, 26(2), p. 229-242 (2021); doi:10.11144/Javeriana.SC26-2.ceos
dc.identifier.issn	0122-7483
dc.identifier.uri	http://hdl.handle.net/10651/63117
dc.description.sponsorship	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.
dc.format.extent	p. 229-242
dc.language.iso	eng
dc.relation.ispartof	Universitas scientiarum
dc.rights	© Pontificia Universidad Javeriana. Los autores
dc.rights	CC Reconocimiento 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85113880643&doi=10.11144%2fJaveriana.SC26-2.ceos&partnerID=40&md5=df6922fbfa313ce9366c0d4db00020a0
dc.title	Coupling effects of structure, oxygen availability and temperature on microbial growth in a pastry filling
dc.type	journal article
dc.identifier.doi	10.11144/Javeriana.SC26-2.ceos
dc.relation.projectID	IDI/2018/000127
dc.relation.publisherversion	http://dx.doi.org/10.11144/Javeriana.SC26-2.ceos
dc.rights.accessRights	open access
dc.type.hasVersion	VoR

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