Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
ISSN: 0309-1740
Année de publication: 2008
Volumen: 80
Número: 2
Pages: 287-292
Type: Article
ISSN: 0309-1740
Année de publication: 2008
Volumen: 80
Número: 2
Pages: 287-292
Type: Article