𝔖 Bobbio Scriptorium

✦ LIBER ✦

Effect of Lactic and Citric Acid on Low-value Beef used for Emulsion-type Meat Products

✍ Scribed by E.M. Desmond; D.J. Troy

Book ID: 115610587
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 198 KB
Volume: 34
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.2001.0772

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Selective effect of the product type and

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

✍ John Samelis; Athanasia Kakouri; John Rementzis 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 398 KB