Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure

Journal of Food Protection

Volumn 61, Issue 12, 1998, Pages 1649-1656

  Ananth, V ^a   Dickson, J S ^a   Olson, D G ^a   Murano, E A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING; DECONTAMINATION; FLAVOR; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; HYDROSTATIC PRESSURE; INOCULATION; PORK; TEMPERATURE;

LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0032412738     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.12.1649     Document Type: Article

References (27)