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Volumn 10, Issue 3, 2007, Pages 589-598

Microbiological and sensory changes in minced beef treated with potassium lactate and sodium diacetate during refrigerated storage

Author keywords

Beef mince; Microbiological quality; Potassium lactate; Refrigeration storage; Sensory properties; Sodium diacetate; Vacuum package

Indexed keywords

CONCENTRATION (PROCESS); MICROBIOLOGY; POTASSIUM COMPOUNDS; SODIUM COMPOUNDS;

EID: 34547874625     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910601048911     Document Type: Article
Times cited : (21)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.