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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2008

Alea: 80

Zenbakia: 2

Orrialdeak: 287-292

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2007.12.002 GOOGLE SCHOLAR
Datuen iturria: Scopus