Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage
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The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2 degrees C were investigated. The results s... ...
