Combined Effect of Gamma Irradiation, Ascorbic Acid, and Edible Coating on the Improvement of Microbial and Biochemical Characteristics of Ground Beef.
Citation
Ouattara, B., Giroux, M., Smoragiewicz, W., Saucier, L., et Lacroix, M. (2002). « Combined Effect of Gamma Irradiation, Ascorbic Acid, and Edible Coating on the Improvement of Microbial and Biochemical Characteristics of Ground Beef. », Journal of Food Protection, 65(6), p. 981-987.
Date de publication
2002-12-31