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...
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
2003.
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| Subjects: | |
| 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 |
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