✦ LIBER ✦
MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS
✍ Scribed by F.W. POHLMAN; P.N. DIAS-MORSE; S.A. QUILO; A.H. BROWN JR; P.G. CRANDALL; R.T. BAUBLITS; R.P. STORY; C. BOKINA; G. RAJARATNAM
- Book ID
- 111343980
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 89 KB
- Volume
- 20
- Category
- Article
- ISSN
- 1046-0756
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