Publication | Closed Access

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Food ChemistryAnimal NutritionAnimal ScienceFood AnalysisAgricultural EconomicsGround Beef PattiesEducationPotassium LactateMeat QualityFood QualitySodium MetasilicateFood SafetyHealth Sciences