[1]
Petäjä, E. and Puolanne, E. 1993. Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage. Agricultural and Food Science. 2, 5 (Sep. 1993), 413-421. DOI:https://doi.org/10.23986/afsci.72667.