Authors:
Juncher, D
Vestergaard, CS
Soltoft-Jensen, J
Weber, CJ
Bertelsen, G
Skibsted, LH
Citation: D. Juncher et al., Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product, MEAT SCI, 55(4), 2000, pp. 483-491