✦ LIBER ✦

EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS

✍ Scribed by Z. HOLZER; B.W. BERRY; A.M. CAMPBELL; A.M. SPANIER; M.B. SOLOMON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of high pressure on the color

✍ S. Jung; M. Ghoul; M. de Lamballerie-Anton 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 173 KB

Microbial, instrumental color and sensor

✍ M.R Stivarius; F.W Pohlman; K.S McElyea; J.K Apple 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 129 KB

EFFECT OF GAS ATMOSPHERES ON MICROBIAL G

✍ D. L. HUFFMAN; K. A. DAVIS; D. N. MARPLE; J. A. McGUIRE 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 367 KB

The effects of acetic acid, gluconic aci

✍ M.R Stivarius; F.W Pohlman; K.S McElyea; J.K Apple 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 211 KB

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSI

✍ B.C. BOWKER; T.M. FAHRENHOLZ; E.W. PAROCZAY; M.B. SOLOMON 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB

EFFECT OF CHILLING TEMPERATURE ON POSTMO

✍ E. E. GLOVER; E. D. ABERLE; V. E. SWEAT; F. J. BABEL; M. D. JUDGE 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 569 KB