Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model
Natália Brunna Moresco Ferreira, Maria Isabel Rodrigues, Nello Cristianini
Topics & Concepts
Lactobacillus sakeiFood spoilagePascalizationFood scienceLactic acidEmulsionBacteriaMeat spoilageBiologyChemistryHigh pressureBiochemistryEngineeringEngineering physicsGeneticsMicrobial Inactivation MethodsMeat and Animal Product QualityMagnetic and Electromagnetic Effects