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Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

Małgorzata Ewa Szczawińska

Małgorzata Ewa Szczawińska

Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGWWarsaw, Poland
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Szczawińska, Małgorzata Ewa
, 
Jacek Szczawiński

Jacek Szczawiński

Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGWWarsaw, Poland
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Szczawiński, Jacek
 e 
Adriana Łobacz

Adriana Łobacz

Department of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Łobacz, Adriana
  
25 mar 2014
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Pubblicato online: 25 mar 2014
Pagine: 47 - 56
DOI: https://doi.org/10.2478/bvip-2014-0008
Parole chiave
© 2014 National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biologia molecolare, Microbiologia e virologia, Scienze della vita, altro, Medicina, Medicina veterinaria
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