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Effect of very fast chilling on lag phase, growth and protein synthesis in the psychrotrophic spoilage bacterium, Pseudomonas Fragi

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https://hal.inrae.fr/hal-02840111
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Submitted on : Sunday, June 7, 2020 - 1:53:20 PM
Last modification on : Tuesday, June 22, 2021 - 3:10:05 PM

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  • HAL Id : hal-02840111, version 1
  • PRODINRA : 55076

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Citation

Michel Hébraud, V. Michel. Effect of very fast chilling on lag phase, growth and protein synthesis in the psychrotrophic spoilage bacterium, Pseudomonas Fragi. Very fast chilling in beef : Research and development for the industry. V. 3 : Eating quality, University of Bristol Press, 1998, 0-86292-472-3. ⟨hal-02840111⟩

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