Microbiological, sensory, color and chemical characteristics of vacuum-packaged ground beef patties and cooked beef top rounds treated with the salts of various organic acids /

(Aerobic Plate Counts). Positive flavor notes associated

Bibliographic Details

Main Author:	Maca, Jennifer Vahalik, 1970-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1995.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy