Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species

✍ Scribed by KI SOON RHEE; ROBERT N. TERRELL; MARIA QUINTANLL LA; CARL VANDERZANT

• Book ID: 108806258
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 279 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb14861.x