EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 289-291
- https://doi.org/10.1111/j.1365-2621.1978.tb02287.x
Abstract
No abstract availableKeywords
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- THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1973
- Effect of Soy Proteins on the Growth of Clostridium perfringensApplied Microbiology, 1971
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960