Improving storageability and safety - Lactic acid and its salts have positive effects on meat products

Authors
Brinkmann, W
Citation
W. Brinkmann, Improving storageability and safety - Lactic acid and its salts have positive effects on meat products, FLEISCHWIRT, 81(6), 2001, pp. 26
Categorie Soggetti
Food Science/Nutrition
Journal title
FLEISCHWIRTSCHAFT
ISSN journal
0015363X → ACNP
Volume
81
Issue
6
Year of publication
2001
Database
ISI
SICI code
0015-363X(2001)81:6<26:ISAS-L>2.0.ZU;2-X