Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

  1. Díaz, P.
  2. Nieto, G.
  3. Garrido, M.D.
  4. Bañón, S.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2008

Volume: 80

Issue: 2

Pages: 287-292

Type: Article

DOI: 10.1016/J.MEATSCI.2007.12.002 GOOGLE SCHOLAR
Data source: Scopus