Related content

Microbial Shelf Life Determination of Vacuum-Packaged Fresh Beef Treated with Polylactic Acid, Lactic Acid, and Nisin Solutions

By Ariyapitipun Tipayanate   Mustapha Azlin   Clarke Andrew D.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 913-920

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Status of Fresh Beef Cuts

By Stopforth J. D.   Lopes M.   Shultz J. E.   Miksch R. R.   Samadpour M.  

Journal of Food Protection, Vol. 69, Iss. 6, 2006-06 ,pp. : 1456-1459

International Association for Food Protection

Access to resources Recommend Favorite

Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

By Hoyle A. R.   Brooks J. C.   Thompson L. D.   Palmore W.   Stephens T. P.   Brashears M. M.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2278-2283

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage

By Prasai R. K.   Kastner C. L.   Kenney P. B.   Kropf D. H.   Fung D. Y. C.   Mease L. E.   Vogt L. R.   Johnson D. E.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 795-798

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Listeria monocytogenes Scott A on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and Nisin

By Ariyapitipun Tipayanate   Mustapha Azlin   Clarke Andrew D.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 131-136

International Association for Food Protection

Access to resources Recommend Favorite