Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage-Reference-Cited by-同舟云学术

Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage

Published:2021-04 Issue: Volume:142 Page:110205
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Han Jina,Liu Yunge,Zhu Lixian,Liang Rongrong,Dong Pengcheng,Niu Lebao,Hopkins David L,Luo Xin,Zhang Yimin

Funder

Ministry of Science and Technology of the People's Republic of China

Shandong Province Finance Bureau

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

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