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Volumn 65, Issue 3, 2003, Pages 1055-1062

Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef

Author keywords

Antimicrobials; Ground beef; Meat color; Meat processing; Sensory characteristics

Indexed keywords

CARBOXYLIC ACIDS; CHLORINE COMPOUNDS; COLOR; SODIUM COMPOUNDS;

EID: 0037705753     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00320-0     Document Type: Article
Times cited : (28)

References (28)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.