Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25°C

Author: Ogden Sharon K.   Taylor Andrew J.   Dodd Christine E. R.   Guerrero Isabel   Buendia Hector   Gallardo Francisco  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.60, Iss.8, 1997-08, pp. : 935-942

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