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Application of Releasing Systems in Active Packaging of Meat Products Food Bioactive Ingredients |
How to cite this article
Jorge Marcos, Fred Pohlman, Christopher Hansen, Nicholas Anthony, Palika Dias-Morse and Tom Devine, 2017. Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids. International Journal of Meat Science, 7: 12-20.
DOI: 10.3923/ijmeat.2017.12.20
URL: https://scialert.net/abstract/?doi=ijmeat.2017.12.20
DOI: 10.3923/ijmeat.2017.12.20
URL: https://scialert.net/abstract/?doi=ijmeat.2017.12.20