Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Birgit Groth Laursen; Derek Victor Byrne; Jakob Becker Kirkegaard; Jørgen Leisner

doi:10.1111/j.1365-2672.2008.04045.x

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

Birgit Groth Laursen, Derek Victor Byrne, Jakob Becker Kirkegaard, Jørgen Leisner

20 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Applied Microbiology
Vol/bind	106
Udgave nummer	2
Sider (fra-til)	543-553
Antal sider	11
ISSN	1364-5072
DOI	https://doi.org/10.1111/j.1365-2672.2008.04045.x
Status	Udgivet - 2009

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10.1111/j.1365-2672.2008.04045.x

Citationsformater

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. / Laursen, Birgit Groth; Byrne, Derek Victor; Kirkegaard, Jakob Becker et al.
I: Journal of Applied Microbiology, Bind 106, Nr. 2, 2009, s. 543-553.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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