Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef-Reference-Cited by-同舟云学术

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Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef

Published:1994-01 Issue:3 Volume:38 Page:443-451
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Eilers J.D.,Morgan J.B.,Martin A.M.,Miller R.K.,Hale D.S.,Acuff G.R.,Savell J.W.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Advances in Meat Research;Cross,1985

2. Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef Carcasses

3. Meat and Poultry Requirements;FSIS,1973

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