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 journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of Applied Microbiology |
Volume | 106 |
Issue number | 2 |
Pages (from-to) | 543-553 |
Number of pages | 11 |
ISSN | 1364-5072 |
DOIs | |
Publication status | Published - 2009 |
- Former LIFE faculty - carnobacterium, chemical indices of spoilage, heat-processed MAP pork, lactobacillus, leuconostoc, multivariate data analysis, sensory profiling
Research areas
ID: 16214321