Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25?C.

Ogden SK, Taylor AJ, Dodd CER, Guerrero I, Buendia H, Gallardo F. Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25?C. J Food Prot. 1997 Aug; 60(8):935-942.

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Andrew Taylor, Ph.D.

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