ArticleFoods (Basel, Switzerland)2023

Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures.

Ahmed Medhat Elbanna et al.PubMed ↗Full text ↗Publisher ↗

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