Improvement in sensory properties of cooked cured pork loin by injection of pork extract fermented by Staphylococcus xylosus

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 6, 2003, Pages 272-277

  Yamanaka, Hiroyuki ^a   Kanai, Satoshi ^a   Akimoto, Masanobu ^a   Sameshima, Takashi ^a   Arihara, Keizo ^b   Itoh, Makoto ^b  

^a Prima Meat Packers Ltd   (Japan)

^b KITASATO UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 0042879725     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.272     Document Type: Article

References (17)

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