The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef
- 31 March 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 61 (3) , 307-313
- https://doi.org/10.1016/s0309-1740(01)00198-x
Abstract
No abstract availableKeywords
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