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Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Food ChemistrySodium ChlorideAnimal NutritionAnimal ScienceFood AnalysisEducationFood EngineeringPotassium LactateColour StabilityFood QualityMeat QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences