| 000 | 00813 a2200229 4500 | ||
|---|---|---|---|
| 005 | 20250516063201.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2005.09.008 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSammel, L M | |
| 245 | 0 | 0 |
_aInvestigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. _h[electronic resource] |
| 260 |
_bMeat science _cApr 2006 |
||
| 300 |
_a585-95 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aClaus, J R | |
| 700 | 1 | _aGreaser, M L | |
| 700 | 1 | _aRichards, M P | |
| 773 | 0 |
_tMeat science _gvol. 72 _gno. 4 _gp. 585-95 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2005.09.008 _zAvailable from publisher's website |
| 999 |
_c21291434 _d21291434 |
||