Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2008.04045.x/fullpdf
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3. Chemical, microbiological and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.;Borch;Int J Food Microbiol,1992
4. Development of a sensory vocabulary for warmed-over flavour: part I in pork meat;Byrne;J Sens Stud,1999
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