Author:
Pérez Chabela M.L,Rodrı́guez Serrano G.M,Lara Calderón P,Guerrero I
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
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献