ShareMicrobiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids.
Author(s) : MACA J. V., MILLER R. K., ACUFF G. R.
Type of article: Article
Summary
Vacuum-packaged ground beef patties containing sodium lactate, sodium propionate, sodium acetate and sodium citrate at various levels and combinations were stored up to 28 days at 4 deg C. Results are given for shelf life and colour.
Details
- Original title: Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids.
- Record ID : 1998-1748
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 2000/01
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- Date : 1989
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- Author(s) : SMITH J. J.
- Date : 1985
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- Author(s) : LEE B. H.
- Date : 1984
- Languages : English
- Source: Sci. Aliments - vol. 4 - n. 2
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