Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

  1. Alonso-Calleja, C.
  2. Castaño-Arriba, A.
  3. Riesco-Peláez, F.
  4. Capita, R.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2024

Volume: 207

Type: Article

DOI: 10.1016/J.MEATSCI.2023.109349 GOOGLE SCHOLAR
Data source: Scopus