Microbiological Properties of Pork Cheek Meat as Affected by Acetic Acid and Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06952.x/fullpdf
Reference13 articles.
1. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
2. Acetic Acid Action on Beef Tissue Surfaces Contaminated with Salmonella typhimurium
3. Spray-chilling and carcass decontamination systems using lactic and acetic acid
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