Microbiological conditions of moisture-enhanced pork before and after cooking.
Citation
Gill, C.O., McGinnis, J.C., Houde, A., Lamoureux, L., and Leblanc, D. (2005). "Microbiological conditions of moisture-enhanced pork before and after cooking.", Food Microbiology, 22, pp. 321-327.
Publication date
2005-12-31