Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Ground Beef Patties Treated with Salts of Organic Acids
- 1 May 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (3), 591-596
- https://doi.org/10.1111/j.1365-2621.1997.tb04438.x
Abstract
No abstract availableKeywords
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