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The impact of single antimicrobial intervention treatment w..:
Quilo, S.A.
;
Pohlman, F.W.
;
Dias-Morse, P.N.
...
Meat Science. 83 (2009) 3 - p. 345-350 , 2009
Link:
https://doi.org/10.1016/j.meatsci.2009.05.015
RT Journal T1
The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2009.05.015&Exemplar=1&LAN=DE A1 Quilo, S.A. A1 Pohlman, F.W. A1 Dias-Morse, P.N. A1 Brown, A.H. A1 Crandall, P.G. A1 Baublits, R.T. A1 Aparicio, J.L. PB Elsevier BV YR 2009 SN 0309-1740 JF Meat Science VO 83 IS 3 SP 345 OP 350 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2009.05.015 DO https://doi.org/10.1016/j.meatsci.2009.05.015 SF ELIB - SuUB Bremen
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