Use of spice mixtures for the stabilisation of fresh portioned pork
- 1 December 2000
- journal article
- Published by Elsevier in Food Control
- Vol. 11 (6) , 433-436
- https://doi.org/10.1016/s0956-7135(00)00005-0
Abstract
No abstract availableKeywords
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- USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEATJournal of Food Science, 1973
- Antimicrobial and preservative activity of garlic on fresh ground camel meat: I.—Effect of fresh ground garlic segmentsJournal of the Science of Food and Agriculture, 1971