Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at −1°C for 112 Days - Concepedia

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Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at −1°C for 112 Days

DOI Full Paper Access

35

Citations

0

References

1996

Year

B.L. Goddard, W.B. Mikel, D.E. Conner, William Jones

Journal of Food Protection

MedicineBioanalysisOrganic AcidsFood PreservationMicrobiologyMeat QualityFood QualityFood PreservativesMicrobial AttributesFood SafetyHealth Sciences

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