Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1147-1151
- https://doi.org/10.1111/j.1365-2621.1986.tb13070.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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