Influência do Processamento Acelerado de Presunto Cru Na Redução da Atividade de Água.

Lima, Ítalo Abreu; Gomes, Hewerton Barbosa; Aroeira, Carolina Naves; Silva, Douglas Roberto Guimarães da; Cazedey, Henrique Pereira; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.5151/foodsci-microal-173

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene 2014

DOI: 10.5151/foodsci-microal-173

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Influência do Processamento Acelerado de Presunto Cru Na Redução da Atividade de Água.

Ítalo Abreu Lima¹,

Hewerton Barbosa Gomes²,

Carolina Naves Aroeira³

et al.

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Influência do Processamento Acelerado de Presunto Cru Na Redução da Atividade de Água.

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