INFLUENCE OF PRERIGOR AND POSTRIGOR MUSCLE ON THE BACTERIOLOGICAL AND QUALITY CHARACTERISTICS OF PORK SAUSAGE
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4), 1055-1057
- https://doi.org/10.1111/j.1365-2621.1979.tb03445.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Postmortem breakdown of ATP and glycogen in ground muscle: A reviewMeat Science, 1977
- MICROBIOLOGY OF PALE, DARK AND NORMAL PORKJournal of Food Science, 1976
- HOT BONING AND VACUUM PACKAGING OF EIGHT MAJOR BOVINE MUSCLESJournal of Food Science, 1974
- BACTERIOLOGICAL COMPARISONS OF HOT PROCESSED AND NORMALLY PROCESSED HAMS1Journal of Milk and Food Technology, 1965
- HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUSaJournal of Food Science, 1952