Predicting the growth ofEscherichia colion displayed pork

By Gill C.O.   Greer G.G.   Dilts B.D.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 235-242

Elsevier

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Cost-effectiveness of controlling Salmonella in the pork chain

By van der Gaag M.A.   Saatkamp H.W.   Backus G.B.C.   van Beek P.   Huirne R.B.M.  

Food Control, Vol. 15, Iss. 3, 2004-04 ,pp. : 173-180

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Photometry of light passing longitudinally along red and white pork muscle fibers at pH 5.5 and 7.0

By Swatland H.J.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 545-549

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The use of muscle enzymes as predictors of pork meat quality

By Toldra F.F.   Flores M.M.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 387-395

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Post-mortem changes in pork using parallel needles for both light scattering and low-frequency electrical properties

By Swatland H.J.  

Food Research International, Vol. 30, Iss. 3, 1997-04 ,pp. : 293-298

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