Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method
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| Description | scientific article published on 08 December 2007 |
| Author/s |
author: Sancho Bañón |
| Publication date | December 8, 2007 |
| Language | English |
| Country of origin | |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174007004020?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |