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Microbial ecology of pork meat and pork products
2016Fresh pork has a varied microflora depending on the sources of contamination. To avoid spoilage and to increase the shelf life, the food technology offers different preservation procedures. Because of the distinct features of the environment after different preservation methods are used and the differing sensitivities of the distinct microbial groups ...
Iacumin, L., Carballo, J.
openaire +1 more source
Parasites associated with pork and pork products
Revue Scientifique et Technique de l'OIE, 1997openaire +1 more source
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
Food Chemistry, 2023Yin Zhang, 应杰 张, 林果 王
exaly
Factors Affecting the Eating Quality of Pork
Critical Reviews in Food Science and Nutrition, 2008Claude Gariépy
exaly