A cooked packaged ham alteration has been described. It is characterized by muscular tissue digestion (liquefaction) due to thermotolerant Enterococcus faecalis. Time and temperature, which are useful for destroying the microorganisms, have been indicated.
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis
IACUMIN, Lucilla
2009-01-01
Abstract
A cooked packaged ham alteration has been described. It is characterized by muscular tissue digestion (liquefaction) due to thermotolerant Enterococcus faecalis. Time and temperature, which are useful for destroying the microorganisms, have been indicated.File in questo prodotto:
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