Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 586-590

  Maca, J V ^a   Miller, R K ^a   Maca, J D ^a   Acuff, G R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Sensory; Shelf life; Sodium lactate; Sodium propionate

Indexed keywords

EID: 1842416001     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04437.x     Document Type: Article

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