Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)
Haojie Yu, Songshan Zhang, Xiaochang Liu, Yuanhua Lei, Yueyu Bai, Yiran Yang, Hongbo Li, Yinchu Liu, Yang Xiao, Peng Xie, Baozhong Sun
Topics & Concepts
Lactic acidFood scienceAscorbic acidChemistryFlavorBacteriaBiologyGeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsFood Quality and Safety Studies