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Results: 1
PRESERVATIVE EFFECT OF COMBINED PROPIONIC AND ASCORBIC ACIDS ON PORK MEAT STORED AT 25-DEGREES-C
Authors:
OGDEN SK TAYLOR AJ DODD CER GUERRERO I BUENDIA H GALLARDO F
Citation:
Sk. Ogden et al., PRESERVATIVE EFFECT OF COMBINED PROPIONIC AND ASCORBIC ACIDS ON PORK MEAT STORED AT 25-DEGREES-C, Journal of food protection, 60(8), 1997, pp. 935-942
Risultati:
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