Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks
A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensory evaluation, and shelf life w...
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| Format: | Others |
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DigitalCommons@USU
1992
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| Online Access: | https://digitalcommons.usu.edu/etd/5393 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6449&context=etd |