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Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ...