Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products

✍ Scribed by M. T. MADRIL; J. N. SOFOS

• Book ID: 108811544
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 681 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13070.x