Related content

Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes

By Castelo Mauricio M.   Koohmaraie Mohammad   Berry Elaine D.  

Journal of Food Protection, Vol. 64, Iss. 12, 2001-12 ,pp. : 1981-1987

International Association for Food Protection

Access to resources Recommend Favorite

Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes

By Goulas Antonios   Kontominas Michael  

European Food Research and Technology A, Vol. 224, Iss. 5, 2007-03 ,pp. : 545-553

Springer Publishing Company

Access to resources Recommend Favorite

Detection of Arcobacter spp. in Ground Pork by Modified Plating Methods

By Collins C. I.   Wesley I. V.   Murano E. A.  

Journal of Food Protection, Vol. 59, Iss. 5, 1996-05 ,pp. : 448-452

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Different Concentrations of Carbon Dioxide and Oxygen on the Growth of Pathogenic Yersinia enterocolitica 4/O:3 in Ground Pork Packaged under Modified Atmospheres

By Strotmann C.   von Mueffling T.   Klein G.   Nowak B.  

Journal of Food Protection, Vol. 71, Iss. 4, 2008-04 ,pp. : 845-849

International Association for Food Protection

Access to resources Recommend Favorite

Effect of the Degree of Comminution on Sensory and Texture Attributes of Low-fat Beefburgers

By Dreeling N.   Allen P.   Butler F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 290-294

Academic Press

Access to resources Recommend Favorite