PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS-Reference-Cited by-同舟云学术

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PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

Published:2014-10-01 Issue:02 Volume:04 Page:93-101
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Pohlman Fred,Dias-Morse Palika,Pinidiya Dilan

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2014/10/jmbfs-0527-pohlman.pdf

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research Progress on Bacteria-Reducing Pretreatment Technology of Meat;Foods;2024-07-26

2. The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses;Microbiology Research;2022-10-05

3. The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review;Foods;2021-09-28

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