Decontamination of Beef Cuts, Intended for Blade/Needle or Moisture-enhancement Tenderization by Surface Trimming vs. Rinsing with Solutions of Hot (82˚C) Water, Warm (55˚C) Lactic Acid or Activated Lactoferrin Plus Warm (55˚C) Lactic Acid
Courtney Heller, John Scanga, John Sofos, Keith Belk, R. Todd Bacon, and Gary Smith
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages.
2005