✦ LIBER ✦

Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions

✍ Scribed by J.R. Jimenez-Villarreal; F.W. Pohlman; Z.B. Johnson; A.H. Brown Jr.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The impact of single antimicrobial inter

✍ J.R Jimenez-Villarreal; F.W Pohlman; Z.B Johnson; A.H Brown Jr.; R.T Baublits 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 270 KB

The effects of ozone, chlorine dioxide,

✍ F.W Pohlman; M.R Stivarius; K.S McElyea; Z.B Johnson; M.G Johnson 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 206 KB

Microbial, instrumental color and sensor

✍ S.A. Quilo; F.W. Pohlman; P.N. Dias-Morse; A.H. Brown Jr.; P.G. Crandall; R.P. S 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 179 KB