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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

MedicineAntimicrobial ResistanceLivestock HealthMicrobiologyPotassium LactateMeat QualityFood PreservativesInstrumental ColorSodium MetasilicateMeat ScienceFood SafetyHealth Sciences