Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | Knox, B. L. |
Otros Autores: | Laack, R. L. J. M. van, Davidson, P. M. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 73, no. 3 (2008), p. M104-M110 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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