Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 23 (3) , 165-177
- https://doi.org/10.1016/0309-1740(88)90032-0
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fatMeat Science, 1988
- A Comparison of Growth of Individual Meat Bacteria on the Lean and Fatty Tissue of Beef, Pork and LambJournal of Food Science, 1986
- Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fatMeat Science, 1986
- Microbial Growth on Fat and Lean Surfaces of Vacuum‐Packaged Chilled BeefJournal of Food Science, 1983
- Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beefApplied and Environmental Microbiology, 1981
- GROWTH OF TWO GENERA OF PSYCHROTROPHS ON BEEF ADIPOSE TISSUEJournal of Food Science, 1973