PETÄJÄ, E.; PUOLANNE, E. 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, [S. l.], v. 2, n. 5, p. 413–421, 1993. DOI: 10.23986/afsci.72667. Disponível em: https://journal.fi/afs/article/view/72667. Acesso em: 26 apr. 2024.