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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin

T Ariyapitipun1, A Mustapha, A D Clarke

  • 1Department of Food Science and Human Nutrition, University of Missouri-Columbia, 65211, USA.

Journal of Food Protection
|August 24, 1999
PubMed

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