Microbiology of Fresh and Restructured Lamb Meat: A Review
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://www.tandfonline.com/doi/pdf/10.3109/10408419509113533
Reference175 articles.
1. Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time
2. Counts of Six Types of Bacteria on Lamb Carcasses Dipped or Sprayed with Acetic Acid at 25° or 55°C and Stored Vacuum Packaged at 0°C
3. ORGANOLEPTIC ACCEPTABILITY OF VARIOUS COOKED MUTTON SALAMI FORMULATIONS
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