FNS> Vol.3 No.3, March 2012

1Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA; 2Department of Food Science and Technology, University of Georgia, Athens, USA.
Department of Food Science and Technology, University of Georgia, Athens, USA.
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;

 

Copyright © 2012 Amudhan Ponrajan, Mark A. Harrison, Timothy D. Pringle, Jacob R. Segers, Bradley K. Lowe, Russell O. McKeith, Alexander M. Stelzleni et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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A. Ponrajan, M. Harrison, T. Pringle, J. Segers, B. Lowe, R. McKeith and A. Stelzleni, "Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Quality Attributes of Enhanced Beef Top Rounds," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 354-362. doi: 10.4236/fns.2012.33051.

 

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