Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Research output: Contribution to journalJournal articleResearchpeer-review

D. Juncher, C. S. Vestergaard, J. Søltoft-Jensen, C. J. Weber, G. Bertelsen, L. H. Skibsted

Original languageEnglish
JournalMeat Science
Pages (from-to)483-491
Number of pages9
Publication statusPublished - 2000

ID: 7762692