Preservative effect of combined propionic and ascorbic acids on pork meat stored at 25°C

Journal of Food Protection

Volumn 60, Issue 8, 1997, Pages 935-942

  Ogden, S K ^a   Taylor, A J ^a   Dodd, C E R ^a   Guerrero, I ^a   Buendia, H ^a   Gallardo, F ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Meat color; Meat preservation; Meat volatiles; Microbial growth at 25 C; Organic acids; Pork

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0030847283     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.8.935     Document Type: Article

References (22)