id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-6082	Grajales-Lagunes, Alicia; Rivera-Bautista, Cecilia; Ruiz-Cabrera, Miguel; Gonzalez-Garcia, Raul; Ramirez-Telles, Jorge; Abud-Archila, Miguel	Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle	2012	11	.pdf	application/pdf	5310	270	65	Therefore, lactic acid treatment may be an alternative to extend pork shelf life. Lactic acid treatments were done based on randomized factorial design of two factors (Lactic acid concentration and immersion time) with two levels, 1 and 3% (v v-1), and 1 and 3 minutes, respectively and 3 central points (2% and 2 minutes), one replicate for each experimental condition was used.	cache/afs-6082.pdf	txt/afs-6082.txt