[Greening of cooked ham by Aerococcus viridans and study of its thermic resistance].
D003116:Color; D005506:Food Contamination; D005516:Food Microbiology; D006358:Hot Temperature; D006861:Hydrogen Peroxide; D008460:Meat
D006861:Hydrogen Peroxide
Verdeamiento del jamón cocido por Aerococcus viridans y estudio de su resistencia térmica.