The use of sodium and/or potassium lactate to extend shelf-life and reduce sodium levels in precooked beef systems
Date
1992
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Texas A&M University
Abstract
Not available
Description
Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to [email protected], referencing the URI of the item.
Includes bibliographical references.
Includes bibliographical references.
Keywords
food science and technology., Major food science and technology.