Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey.
Sammel, L M
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. [electronic resource] - Meat science Apr 2006 - 585-95 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2005.09.008 doi
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. [electronic resource] - Meat science Apr 2006 - 585-95 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2005.09.008 doi