Physical-chemical, microbial and sensory spoilage during the refrigerated storage of cooked Iberian pig massetero muscle with sauce processed by the sous vide method

Physical-chemical, microbial and sensory spoilage during the refrigerated storage of cooked Iberian pig massetero muscle with sauce processed by the sous vide method
P. Díaz, G. Nieto, S. Bañón and M.D. Garrido