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

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

24 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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Det tidligere LIFE

Adgang til dokumentet

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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AU - Leisner, Jørgen

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