Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at −1°C for 112 Days

Author: Goddard B. L.   Mikel W. B.   Conner D. E.   Jones W. R.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.59, Iss.8, 1996-08, pp. : 849-853

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