Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed pork
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 13 (2) , 99-112
- https://doi.org/10.1016/0309-1740(85)90039-7
Abstract
No abstract availableKeywords
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