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

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 80, Issue 2, Pages 287-292

出版商

Elsevier BV

发表日期

2008-01-30

DOI

10.1016/j.meatsci.2007.12.002

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