Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Applied Microbiology
Issue number2
Pages (from-to)543-553
Number of pages11
Publication statusPublished - 2009

    Research areas

  • Former LIFE faculty - carnobacterium, chemical indices of spoilage, heat-processed MAP pork, lactobacillus, leuconostoc, multivariate data analysis, sensory profiling

ID: 16214321