Detalhe da pesquisa
1.
Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.
J Food Prot
; 70(4): 937-42, 2007 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-17477264
2.
Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria.
J Food Sci
; 76(6): M427-32, 2011 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-21729076