Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins
Guardado en:
Publicado en: | Journal of food science |
---|---|
Autor principal: | |
Otros Autores: | , |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 73, no. 3 (2008), p. M104-M110 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
LEADER | 00847cab#a22002774c#4500 | ||
---|---|---|---|
001 | OAGANASID097536 | ||
003 | OAG | ||
008 | 081126s2008 ||| | |||| 0 eng d | ||
040 | # | # | |a OAG |b spa |c OAG |e rda |
041 | 0 | # | |a eng |b eng |
092 | # | # | |s HEMEROTECA |
100 | 1 | # | |a Knox, B. L. |
245 | 1 | 0 | |a Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins |
336 | # | # | |a texto |b txt |2 rdacontent |
337 | # | # | |a no mediado |b n |2 rdamedia |
338 | # | # | |a volumen |b nc |2 rdacarrier |
650 | # | 4 | |a Alimentos |
650 | # | 4 | |a Carne de cerdo |
650 | # | 4 | |a Embalaje en vacío |
650 | # | 4 | |a Propiedades físico-químicas |
650 | # | 4 | |a PH |
650 | # | 4 | |a Microbiología |
700 | 1 | # | |a Laack, R. L. J. M. van |
700 | 1 | # | |a Davidson, P. M. |
773 | 0 | # | |t Journal of food science |g v. 73, no. 3 (2008), p. M104-M110 |
999 | # | # | |a Clara |