Sensory and microbial attributes of a dehydrated pork product (shredded pork) 1

Journal of Muscle Foods

Volumn 11, Issue 2, 2000, Pages 143-156

  Li, C T ^a   Ockerman, H W ^a   Marriott, N G ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0034403029     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2000.tb00421.x     Document Type: Article

References (16)

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