Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry - Concepedia

Concepedia

Publication | Closed Access

Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry

21

Citations

0

References

2018

Year

Richard J. Walsh, Bruce White, Lauren Hunker, Oriana N. Leishman, John Hilgren, Deborah Klein

Food Protection Trends

Chemical KineticsEngineeringBiochemistryRed MeatMedicinePhysiologyDegradation ReactionMeat QualityMetabolismPeracetic AcidRedox BiologyMeat SciencePoultry ScienceOxidative Stress

No additional data available for this publication yet. Check back later!