Modeling of microbial growth in refrigerated doughs for "empanadas" with potassium sorbate and whey protein concentrate

Journal of Food Processing and Preservation

Volumn 27, Issue 4, 2003, Pages 253-270

  Oteiza, J M ^a   Giannuzzi, L ^a   Lupano, C E ^a  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; COLOR; POTASSIUM COMPOUNDS; PROTEINS; REFRIGERANTS; YEAST;

LAG PHASE DURATION (LPD); WHY PROTEIN CONCENTRATE (WPC);

FOOD PRODUCTS;

ARRHENIUS;

EID: 0344928460     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2003.tb00516.x     Document Type: Article

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