A review on some organic acids additives as shelf life extenders of fresh beef cuts
This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. T...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Science Publications
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7382/1/ajabssp.2008.566.574.pdf http://psasir.upm.edu.my/id/eprint/7382/ http://www.thescipub.com/abstract/?doi=ajabssp.2008.566.574 |
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