Interactions of microorganisms during natural spoilage of pork at 5 °c

Journal of Food Engineering

Volumn 72, Issue 1, 2006, Pages 24-29

  Liu, Fang ^a   Guo, Yi Zhi ^a   Li, Yun Fei ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Interactions; Microorganisms; Natural spoilage; Pork

Indexed keywords

ALCOHOLS; CELLS; GLUCOSE; MATHEMATICAL MODELS; MICROORGANISMS; PH EFFECTS; YEAST;

CELL NUMBER; INTERACTIONS; NATURAL SPOILAGE; PORK;

MEATS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; SALMONELLA;

EID: 22544469124     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.015     Document Type: Article

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