Sammel, L M <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2005.09.008  doi