The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display

✍ Scribed by M.R Stivarius; F.W Pohlman; K.S McElyea; J.K Apple

• Book ID: 117496320
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 211 KB
• Volume: 60
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00130-9