Open AccessProcessing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids
Author(s) -
J Perezlindo Marcos,
F.W. Pohlman,
Christopher M. Hansen,
Nicholas B. Anthony,
P.N. Dias-Morse,
Tom Devine
Publication year - 2016
Publication title -
international journal of meat science
Language(s) - English
Resource type - Journals
ISSN - 2071-7113
DOI - 10.3923/ijmeat.2017.12.20
Subject(s) - sensory system , chain (unit) , food science , environmental science , chemistry , biology , physics , neuroscience , astronomy
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