Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 55 |
| Pages (from-to) | 483-491 |
| Number of pages | 9 |
| ISSN | 0309-1740 |
| Publication status | Published - 2000 |
ID: 7762692