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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Environmental EngineeringAnimal ScienceFeed AdditiveFood MicrobiologyMicrobiologyPotassium LactateMeat QualityMedicineInstrumental ColorSodium MetasilicateAntimicrobial ResistanceFood Safety