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Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products

Ana Paula Dutra Resem Brizio1, Carlos Prentice1

  • 1Federal Univ. of Rio Grande-FURG, School of Chemistry and Food-EQA.

Journal of Food Science
|May 7, 2015
PubMed

Keywords:
cooked productsquality controlsmart packagingtemperature

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