Výsledky vyhledávání - "L. K. Chesser"

Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages

Autor: F. A. Gardner, Carl Vanderzant, L. K. Chesser, G. C. Smith, Jeffrey W. Savell

Publikováno v: Journal of food protection. 46(9)

Pseudomonas spp. and Brochothrix thermosphacta were a major or dominant part of the microbial flora of normal and dark, firm and dry (DFD) beef steaks with or without added glucose, citrate or citrate plus lactic acid and displayed for 3 to 6 d in po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad184cb7f3c2d0f18bb67fcc100e8d31
https://pubmed.ncbi.nlm.nih.gov/30921950

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