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

✍ Scribed by Pedro Díaz; Gema Nieto; María Dolores Garrido; Sancho Bañón

• Book ID: 116737316
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 134 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.12.002