An Evaluation of Lactic Acid Treatment of Fresh Beef Trimmings on Microbiological, Chemical, and Sensory PropertiesS. E. Rose,K. E. Belk,J. N. Sofos,J. A. Scanga,J. D. Tatum,K. L. Hossner, G. C. Smithmsra引用 23|浏览4暂无评分关键词residues,lactic acid,color,beef trimmings,storageAI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要