DigitalCommons@University of Nebraska
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The Effect of Salt Reduction on the Microbial Composition and Quality Characteristics of Sliced Roast Beef and Turkey
This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with four different salt concentrations: 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in additio
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