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The use of sodium and/or potassium lactate to extend shelf-life and reduce sodium levels in precooked beef systems /

Bibliographic Details
Main Author: Pagach, Denise Ann, 1966-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1992.
Subjects:
Food > Sodium content.
Lactic acid.
Precooked meat > Storage.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:xi, 72 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.