Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions
- 31 October 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 65 (2) , 885-891
- https://doi.org/10.1016/s0309-1740(02)00295-4
Abstract
No abstract availableKeywords
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