Microbiological conditions of moisture-enhanced pork before and after cooking

Food Microbiology

Volumn 22, Issue 4, 2005, Pages 321-327

  Gill, C O ^a   McGinnis, C J ^a   Houde, A ^b   Lamoureux, L ^b   Leblanc, D ^b  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Brine; Escherichia coli; Injection; Listeria spp; Microbial contamination; Pork

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA; VISCUM; VISCUM ALBUM;

EID: 10644279318     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.09.004     Document Type: Article

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