Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

ROSA MARÍA GARCÍA GIMENOFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201310.1111/ijfs.122522-s2.0-84886283359https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24879Food ScienceIndustrial and Manufacturing EngineeringFood ScienceIndustrial and Manufacturing EngineeringModelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperaturesresearch article