The effect of combining propionic and ascorbic acid on the keeping qualities of fresh minced pork during storage

LWT

Volumn 29, Issue 3, 1996, Pages 227-233

  Ogden, Sharon K ^a   Taylor, Andrew J ^a   Dodd, Christine E R ^a   Guerrero, Isabel ^b   Buendia, Hector Escalona ^b   Gallardo, Francisco ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0030147103     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0033     Document Type: Article

References (29)

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