Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -1 °C for 112 days

Journal of Food Protection

Volumn 59, Issue 8, 1996, Pages 849-853

  Goddard, B L ^a   Mikel, W B ^a   Conner, D E ^a   Jones, W R ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

beef; microbial quality; Organic acids; shelf life

Indexed keywords

EID: 0029832321     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.8.849     Document Type: Article

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