Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

Meat Science

Volumn 80, Issue 2, 2008, Pages 287-292

  Díaz, Pedro ^a   Nieto, Gema ^a   Garrido, María Dolores ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Pork; Sous vide cooking; Spoilage

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 49649112903     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.002     Document Type: Article

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