| scholarly article | Q13442814 |
| P356 | DOI | 10.1016/S0309-1740(01)00145-0 |
| P698 | PubMed publication ID | 22063640 |
| P2093 | author name string | Elisabeth Borch | |
| Ylva Blixt | |||
| P2860 | cites work | Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat | Q82358417 |
| Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat | Q82358829 | ||
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| Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork: Relevance of intrinsic factors | Q82380345 | ||
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| Antimicrobial Effects of Lactates: A Review | Q92245836 | ||
| Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration | Q39802346 | ||
| Lactic acid bacteria of meat and meat products | Q40159520 | ||
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| Packaging conditions for extended storage of chilled dark, firm, dry beef. | Q54611982 | ||
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| P433 | issue | 4 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | shelf life | Q1689021 |
| P304 | page(s) | 371-378 | |
| P577 | publication date | 2002-04-01 | |
| P1433 | published in | Meat Science | Q15755233 |
| P1476 | title | Comparison of shelf life of vacuum-packed pork and beef | |
| P478 | volume | 60 |
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