Microbial spoilage of meats offered for retail sale in Mexico City

Author:

Pérez Chabela M.L,Rodrı́guez Serrano G.M,Lara Calderón P,Guerrero I

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Bains, D., & Mlotkiewicz, J. A. (1983). The chemistry of meat flavour. In J. B. Allen (Ed.), Recent advances in the chemistry of meat (pp. 119–164). London: The Royal Society of Chemistry.

2. Brown, M. H., & Baird-Parker, A. C. (1982). The microbial examination of meat. In M. H. Brown (Ed.), Meat Microbiology (pp. 423–520). London: Applied Science.

3. Gill, C. O. (1986). The control of microbial spoilage in fresh meats. In R. A. Lawrie (Ed.), Advances in meat research, Vol. 2, (pp. 49–88). Westport, CT: AVI.

4. Hamm, R. (1982). Sobre la capacidad para ligar agua. Die Fleischwirtschaft 9, VII (in Spanish).

5. Hygienic quality of raw pork and chorizo (raw pork sausage) on retail sale in Mexico City;Kuri;Journal of Food Protection,1996

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