EFFECTS OF ENHANCEMENT SOLUTION RECYCLING ON MICROBIOLOGICAL QUALITY OF BEEF STRIP LOINS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00172.x/fullpdf
Reference23 articles.
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3. Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork;BREWER;J. Food Sci.,1995
4. Acceptability and shelf-life of marinated fresh and precooked pork;CANNON;J. Food Sci.,1993
5. Research note: Bacterial contamination of recirculating brine used in the commercial production of moisture-enhanced pork;GREER;J. Food Prot.,2004
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