The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system

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

• Book ID: 117496672
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 326 KB
• Volume: 65
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(02)00316-9