Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

✍ Scribed by Lavieri, N.; Williams, S.K.

• Book ID: 122197787
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 296 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.02.014