Survey of naturally and conventionally cured commercial...

Meat Science 2012 / 12 Vol. 92; Iss. 4

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Sullivan, Gary A., Jackson-Davis, Armitra L., Schrader, Kohl D., Xi, Yuan, Kulchaiyawat, Charlwit, Sebranek, Joseph G., Dickson, James S.
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Volume:
92
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.07.005
Date:
December, 2012
File:
PDF, 243 KB
english, 2012
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