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Volumn 66, Issue 2, 2003, Pages 293-299

Bacteriology and storage life of moisture-enhanced pork

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; BROCHOTRIX THERMOSPHACTA; CITRUS LIMON; ENTEROBACTERIACEAE; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 0037314766     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.2.293     Document Type: Article
Times cited : (20)

References (17)
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  • 2
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  • 6
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    • Microbiology of processing: Bacon and ham
    • M. H. Brown (ed.). Applied Science Publishers, London
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    • Gardner, G.A.1
  • 7
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  • 8
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  • 10
    • 85038507256 scopus 로고
    • Some current aspects of the Community Nutrition Institute's petition concerning mechanical tenderization and packing of meat
    • American Meat Institute Foundation, Arlington, Va
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    • (1978) Proceedings of the Meat Industry Research Conference , pp. 137-140
    • Johnston, R.W.1
  • 11
    • 84987472557 scopus 로고
    • The effect of mechanical tenderization on beef rounds inoculated with salmonellae
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  • 13
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    • (2001) Functionality of Non-Meat Ingredients Used in Enhanced Pork
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.