Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. (Record no. 21291434)

MARC details
000 -LEADER
fixed length control field 00813 a2200229 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250516063201.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201210s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0309-1740
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.meatsci.2005.09.008
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Sammel, L M
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20121002
245 00 - TITLE STATEMENT
Title Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Meat science
Date of publication, distribution, etc. Apr 2006
300 ## - PHYSICAL DESCRIPTION
Extent 585-95 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Claus, J R
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Greaser, M L
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Richards, M P
773 0# - HOST ITEM ENTRY
Title Meat science
Related parts vol. 72
-- no. 4
-- p. 585-95
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.meatsci.2005.09.008">https://doi.org/10.1016/j.meatsci.2005.09.008</a>
Public note Available from publisher's website

No items available.