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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

✍ Scribed by S.A. Quilo; F.W. Pohlman; P.N. Dias-Morse; A.H. Brown Jr.; P.G. Crandall; R.P. Story

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MICROBIAL, INSTRUMENTAL COLOR AND SENSOR

✍ F.W. POHLMAN; P.N. DIAS-MORSE; S.A. QUILO; A.H. BROWN JR; P.G. CRANDALL; R.T. BA 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB

The impact of single antimicrobial inter

✍ S.A. Quilo; F.W. Pohlman; P.N. Dias-Morse; A.H. Brown; P.G. Crandall; R.T. Baubl 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 183 KB

Lipid, instrumental color and sensory ch

✍ J.R. Jimenez-Villarreal; F.W. Pohlman; Z.B. Johnson; A.H. Brown Jr. 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 269 KB