Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey.
Sammel, L M
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. [electronic resource] - Meat science Dec 2007 - 529-39 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2007.05.007 doi
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. [electronic resource] - Meat science Dec 2007 - 529-39 p. digital
Publication Type: Journal Article
0309-1740
10.1016/j.meatsci.2007.05.007 doi