doi.org/10.1016/j.meatsci.2017.01.007

Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef

Cristina Rodríguez‐Melcón
13
,
Carlos Alonso‐Calleja
36
,
Rosa Capita
37
Meat Science6.10
Volume: 129, Pages: 169 - 175
Published: Jan 17, 2017
Paper Fields
Paper Details
Title
Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
DOI
doi.org/10.1016/j.meatsci.2017.01.007
Published Date
Jan 17, 2017
Journal
Meat Science
Volume
129
Pages
169 - 175
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