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Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef
Anand Mohan, F. W. Pohlman, J. A. McDaniel, M. C. HuntVolume:
77
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02600.x
File:
PDF, 533 KB
english, 2012