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Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate

✍ Scribed by J. V. MACA; R. K. MILLER; J. D. MACA; G. R. ACUFF

Book ID: 108821300
Publisher: Institute of Food Technologists
Year: 1997
Tongue: English
Weight: 348 KB
Volume: 62
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1997.tb04437.x

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