Antimicrobial effects of surface treatments and ingredients on cured RTE meat products /

The objective of this study was to evaluate antimicrobial effects of surface treatments and ingredients on frankfurters. Thus, two frankfurter formulations were manufactured in a pilot plant to contain no potassium lactate (KL) (Control) or 3.3% KL. After cooking, chilling and peeling operations, ea...

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Bibliographic Details

Main Author:	Nuñez De Gonzalez, Maryuri T.
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2003.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=764881371&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD