Effect of acid treatment of beef strip loin steaks on microbiological and sensory characteristics
暂无分享,去创建一个
[1] C. Vanderzant,et al. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. , 1987, Meat science.
[2] C. Vanderzant,et al. Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat. , 1986, Meat science.
[3] F. Smulders,et al. Microbial Decontamination of Calf Carcasses by Lactic Acid Sprays. , 1985, Journal of food protection.
[4] F. Smulders,et al. Lactic acid as a decontaminant in slaughter and processing procedures. , 1985, The Veterinary quarterly.
[5] C. Vanderzant,et al. Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics , 1982 .
[6] P. M. Nottingham. Microbiology of Carcass Meats , 1982 .
[7] R. Firstenberg-Eden. Attachment of Bacteria to Meat Surfaces: A Review. , 1981, Journal of food protection.
[8] R. Marshall,et al. Short-Chain Fatty Acids as Sanitizers for Beef 1, 2, 3. , 1980, Journal of food protection.
[9] H. D. Naumann,et al. Combined and Individual Effects of Washing and Sanitizing on Bacterial Counts of Meat - A Model System 1, 2. , 1977, Journal of food protection.
[10] J. Carpenter,et al. REDUCTION OF BACTERIA ON PORK CARCASSES , 1973 .
[11] C. Vanderzant,et al. A MICROBIOLOGICAL EXAMINATION OF MUSCLE TISSUE OF BEEF, PORK, AND LAMB CARCASSES , 1969 .
[12] G. Mountney,et al. ACIDS AS POULTRY MEAT PRESERVATIVES. , 1965, Poultry science.
[13] D. B. Duncan. MULTIPLE RANGE AND MULTIPLE F TESTS , 1955 .