Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum-Packaged Pork Loins

✍ Scribed by B.L. Knox; R.L.J.M. Van Laack; P.M. Davidson

• Book ID: 111405448
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 752 KB
• Volume: 73
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00667.x