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 | |