sodium citrate, anhydrous has been researched along with sodium acetate in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Harrison, MA; Lowe, BK; Martino, KG; McKeith, RO; Mulligan, JH; Ponrajan, A; Pringle, TD; Segers, JR; Stelzleni, AM | 1 |
| Harrison, MA; Lowe, BK; McKeith, RO; Ponrajan, A; Pringle, TD; Segers, JR; Stelzleni, AM | 1 |
2 other study(ies) available for sodium citrate, anhydrous and sodium acetate
| Article | Year |
|---|---|
Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
Topics: Acetates; Acetic Acid; Animals; Cattle; Citrates; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli O157; Food Contamination; Food Handling; Food Microbiology; Food Packaging; Food Preservation; Humans; Meat; Salts; Sodium Citrate; Time Factors; Vacuum | 2011 |
Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.
Topics: Acetates; Acetic Acid; Animals; Anti-Infective Agents; Cattle; Citrates; Flavoring Agents; Food Preferences; Food Preservatives; Georgia; Hot Temperature; Humans; Hydrogen-Ion Concentration; Lipid Peroxidation; Meat; Pigmentation; Quality Control; Sensation; Shear Strength; Sodium Citrate; Water | 2012 |